Let’s celebrate Bastille day with a fabulous trifle!
Using ¼ cup of framboise, evenly drizzle one cut side of each slice of pound cake. Evenly spread the preserves onto the same cut side of each slice. Set aside.
In a medium bowl, add six ounces of blackberries and six ounces raspberries. Using a dinner fork, gently smash the berries. Add six ounces of blueberries, the cut strawberries, and remaining ¼ cup of framboise and stir together. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, lemon zest, sugar, and salt. Cover the mixer with a clean kitchen towel (to prevent the cream from splattering everywhere!), and gradually raise the speed to high. Whip for 45 seconds, or until the cream forms soft peaks.
In a small bowl, add the lemon curd and 1 cup of the whipped cream. Stir together, then gently fold the mixture into the remaining whipped cream.
To assemble the trifle, spoon a layer of the lemon whipped cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces to fit. Then add a layer of berries and their juices. Continue to make 2 more layers, finishing with a layer of lemon whipped cream.
Dress the top of the trifle with the remaining raspberries and blueberries to resemble the French flag. Serve within 30 minutes.
Kitchen Tip: If you want to make your own pound cake, here is my recipe for Lemon Pound Cake. The recipe makes two; one for now and one for breakfast during the week!
If you would like to get a signed copy of Marc Siever’s cookbook, click here.
To find out what else is happening at the Alliance Francaise de Chicago for Bastille Day, click here.
Take part in the Bastille Day new membership exclusive! Make sure to check here for the deal which will only last from 12 a.m. to 11:59 p.m. on today!