Mixed Berry Trifle
Ingredients
- 1 (12 ounce) bag mixed frozen berries
- ¼ cup cream sherry
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy cream, chilled
- 1 tablespoon white sugar
- 1 (12 ounce) loaf prepared pound cake
- ½ cup toasted coconut
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Instructions
- Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.
- Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.
- Cut pound cake into ⅓-inch-thick slices, discarding cake ends.
- Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.
- Refrigerate trifle before serving, at least 1 hour.
Source
Original recipe: View Original