Lemon Blueberry Trifle Recipe

How to make it

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• Cut pound cake into 1-inch cubes; place in large colander bowl.
• Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices.
• Cut each slice in half and set aside for garnish.
• Zest remaining lemon using short strokes or use a microplane grater; set aside.
• Juice lemon.
• Sprinkle lemon juice over pound cake.
• In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth.
• Add pudding mix; whisk until mixture begins to thicken.
• Set aside 12 blueberries for garnish.
• To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl.
• Top with 1/3 of the blueberries.
• Grate 1/4 of the chocolate over blueberries.
• Top with of the pudding mixture, pressing lightly.
• Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.
• Spread remaining pudding over entire top of trifle, creating a smooth surface.
• Attach open star tip to a decorator; fill with remaining whipped topping.
• Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
• Yield: 10 servings or 20 sample servings
• Source: Pampered Chef