After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.
The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.
Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.
Lemon Blueberry Trifle
Prep time: 45 minutes
1 cup Domino Golden Sugar
2 tablespoons cornstarch
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
6 tablespoons water
1/4 teaspoon salt
6 egg yolks
1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes
2 cups heavy whipping cream, cold
2 tablespoons Domino Golden Sugar
2 teaspoons pure vanilla extract
1 cup blueberry jam
12 ounces fresh blueberries, plus additional for garnish, divided
1 pound cake, cubed
lemon slices, for garnish
mint, for garnish
To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.
Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.
To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.
To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.
Decorate trifle with lemon slices, fresh blueberries and mint.