Ingredients
Equipment
Method
- First, bake the lemon cupcakes. I usually follow my favorite lemon cupcake recipe. Remember, don’t fill the cupcakes with lemon curd just yet. Once they’re baked, allow them to cool completely before cutting them into approximately 1-inch pieces.
- While your cupcakes are cooling, it’s time to make the lemon curd. You can choose to make it from scratch or use store-bought. If you’re up for it, homemade is definitely worth the effort. The fresh flavor is unbeatable.
- Next, let’s whip up the heavy cream. In the bowl of a stand mixer, attach the whisk and combine the heavy cream, powdered sugar, and vanilla. Beat until soft peaks form, which should take about 3 minutes. You want it to be fluffy but not overwhipped.
- Now, it’s time to assemble the trifles. I recommend using mini trifle dishes or a large glass bowl. Start with a layer of the cake cubes at the bottom. Make sure they are evenly spaced to create a solid base.
- Next, spoon a generous layer of the whipped cream over the cake. The cream should cover the cake completely, creating a beautiful white layer.
- Now, add a layer of lemon curd. The tartness of the curd will pair perfectly with the sweet cream.
- Follow this with a layer of fresh blueberries. Scatter them generously, and don’t be shy—they’re a star ingredient!
- Repeat the layers, starting again with the cake cubes. Continue layering until you reach the top of your dish. Always end with a glorious layer of whipped cream.
- Once assembled, cover your trifle with plastic wrap and place it in the refrigerator until you’re ready to serve. This allows the flavors to meld beautifully.
- Just before serving, take the trifle out and add a dollop of lemon curd on top, along with a few extra blueberries and a sprig of mint for a refreshing garnish. Now, serve and enjoy!
Notes
To store leftovers, cover the trifle tightly with plastic wrap or transfer them to an airtight container. It’s best enjoyed within two days.