Blackberry Lemon Trifle

Have you had my blackberry lemon trifle? You are missing out if you haven't. I made it a few weeks ago for some friends and it was a huge hit! This is actually several recipes skillfully combined to make a divine taste creation. Here is the recipe:

Blackberry Lemon Trifle

2-3 cups blackberries (raspberries and strawberries work great too)
Lemon curd mousse
Sour cream pound cake

After the pound cake has cooled, slice it into 3/4 to 1 inch slices, then cut the slices down the middle and then into six pieces (they don't have to be neat). Put some of the mousse down in the bottom of your serving dish (I used my trifle bowl but anything will work) and then put down about half of the pound cake, pushing it down with your hand into the cream gently. Put half the berries on top of the pound cake and then top with half the mousse.

Repeat the process with the remaining ingredients. When adding the second layer of pound cake, push it down until the mousse starts to seep through the cake. The more compact the trifle is, the better it seems to be, but don't push it so hard you break up the cake or squish the berries.

Top the trifle with the remaining mousse and garnish with a few berries and some lemon zest (if you have some.)

This dessert is great the first day you make it but its also great if you make it the day before. The leftovers are great but the cake will start to get a little softer the longer it sits mixed with the mousse.

Here are the other recipes you will need for this dish:

Lemon Curd Mousse

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
2 cups sweetened whipped cream

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

When ready to serve, fold in 2 cups sweetened whipped cream to make it a mousse.

Paula Dean's Sour Cream Pound Cake

1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.