I’ve been seeing all these trifle posts everywhere and it makes me really want a trifle bowl. I actually splurged on a cake stand earlier this week, and while I wait for it to come in the mail, I’ll occasionally search Amazon and browse random department stores until I can find myself the perfect trifle bowl. Plus I never have enough people to come eat all these baked goods (my roommate says he doesn’t want to get fat), so I had to make me some individual trifles to nom.
These actually didn’t turn out as well as I wanted them too. The pound cake I used didn’t rise as nicely and was kind of dry. It was pretty disappointing. The lemon curd recipe I used was awesome because it used whole eggs instead of just egg yolks. I hate having to separate eggs and then trying to figure out what to do with the extra egg parts. And then after that, I need to find time to bake after I’ve already made this. RAAAH.
But the magic lies in the whipped cream.
Aerosol whipped cream won’t do. Nor wil Cool Whip. Freshly whipped cream with the right amount of icing sugar? Now that’s the stuff.
I could eat whipped cream for daaaays. With raspberries, with ice cream, milkshakes, strawberries, oh my goodness. Whipped cream is the one thing I can lick cleeean from the bowl. Trust me, there aren’t a lot of things I am willing to lick off the spatula.
On a side note, I apologize for pretty much going AWOL on the food blogging world. I never thought an office job could be so tiring, and I wasn’t even doing anything particularly straining. The majority of the stuff I do is copy/paste, or clicking for hours. The people I work with are awesome and it’s just a great environment in general. But once I come home, I am pooooped and I have little energy to do anything, least of all, bake something when it’s hot as the Sahara and humid as the rainforest outside.
My basement apartment can’t take the extra heat.
So I suggest making choosing maybe a different recipe for the pound cake portion because I didn’t really like the way mine turned out. If you want the recipes for all the components, have a look-see below:
Pound Cake by Stephanie Jaworski at JoyofBaking.com
Lemon Curd from Southern Pink Lemonade
Whipped Cream:
1/4 cup whipping cream
3 tbsp icing sugar
Whip both ingredients together until you get to stiff peak (about 10 minutes). It’ll work better if your cream and whisk are cold =)
Assembly:
- Start with chunks of lemon pound cake (of if your container supports it, rounds of it so it’s nicely layered)
- Cover with a thin layer of lemon curd (it’s really sweet so a little goes a long way)
- Layer cut up fresh strawberries on top, the more the better!
- Add a dollop of freshly whipped cream, and repeat steps 1-4. (This may be a rather large dessert haha, feel free to share romantically *wink* haha)
I love lemon and strawberries, so I hope you folks enjoy!
OMNOMNOM. So good ><
