Berry trifle

Ingredients:

Berries

• 500 ml blueberries
• 500 ml strawberries, stemmed and thinly sliced
• 1000 ml raspberries
• 1 lemon, squeeze out the juice
• 1/4 cup sugar
• 1.5 tsp cornstarch

Lemon cream

• 950 ml whipped cream
• 1 tbsp. sugar
• 1/2 tsp vanilla extract
• 310 gr. lemon curd
• 1 (450 gr.) ready pound cake, cut into slices a little more than a centimeter thick.

Preparation:

1. Place the berries in a large bowl and drizzle with half the lemon juice. Toss gently.
2. Place the berries, sugar, cornstarch, and remaining lemon juice in a saucepan and place it over medium-high heat. Bring to a gentle simmer and cook until the berries begin to break down and release their juices, about 3 minutes. Remove the berries from the heat and let cool; the mixture should thicken as it cools.
3. In a clean bowl, beat the cream with the sugar and vanilla until soft peaks form. Place the lemon curd in another bowl and fold in a little of the whipped cream to remove any lumps. Then fold in the rest of the whipped cream.
4. To assemble the trifleIn a large glass, make a layer of lemon curd. Add a layer of cake, breaking it into pieces to fit the glass. Then, soak the cake with a layer of berries and berry juice. Make 3-4 layers, depending on the size of the bowl, finishing with a layer of lemon curd. Cover and refrigerate before serving.