I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
Each year, my mom makes a beautiful trifle for Christmas. I’m pretty sure at one point, she was only making one, but as the popularity of her trifle grew, she is now up to making 6+ for different holiday events, friends, and family. My sister and I grew up begrudgingly helping my mom make these trifles but we both have grown to love them and look forward to a bite of trifle every December. A trifle is just a layered dessert that is usually made with cake pieces, cream, pudding, and fruit. My mom tops her with a beautiful design of fruit: kiwi, peaches and raspberries. I wanted to make some trifle to share with this blog but a normal trifle can serve a whole family, so I made a mini version! To prepare a regular trifle, the process is just the same. I highlighted Driscoll’s Berries in my trifle. I absolutely love their raspberries and blackberries so I wanted to have a higher ratio of berries in my trifle than may normally be used. Driscoll’s also sells really beautiful Strawberries and Blueberries that I have used in many many of my previous posts. Berries always add such … Continue reading
Every Christmas, my mom makes an absolutely delicious trifle to give to neighbors and have for dessert on Christmas day. This trifle is so engrained in our winter holidays that I’m pretty sure we aren’t allowed to show up to my aunt and uncle’s house without the trifle in hand. I’ve always loved the simplicity of trifles and wanted to try out a version using my favorite ingredient: pumpkin! I was given the opportunity to enter a contest with nine other bloggers. The challenge is to use Walkers Shortbread products to make a new dessert, and luckily one of the categories was trifle! It was a sign! My mom’s trifle has custard, chocolate pudding, and rum-soaked pound cake slices with whipped cream and fruit on top. So I wanted to keep the general concept the same with my recipe. I am actually I decided to keep the chocolate pudding because, well, who doesn’t love chocolate pudding? A thought a pumpkin mousse would just be fantastic.I decided to make it a bourbon pumpkin mousse to add an extra layer of flavor. And of course instead of pound cake slices, I used Walkers’ Stem Ginger Biscuits and Pure Butter Shortbread.The … Continue reading