Description
Indulge in the refreshing flavors of summer with this delightful Lemon Blueberry Trifle. Layers of light lemon mousse, fresh blueberry compote, and fluffy cake create a stunning dessert that is perfect for any occasion.
Ingredients
Cake:
- 1 prepared angel food cake or pound cake (cut into 1-inch cubes)
Blueberry Compote:
- 2 cups fresh blueberries (plus extra for garnish)
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp lemon zest
Lemon Mousse:
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups cold milk
Garnish:
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Blueberry Compote: In a small saucepan, combine 1 cup blueberries, sugar, water, lemon juice, and zest. Cook until thickened, about 5–7 minutes. Cool.
- Make Lemon Mousse: Whisk lemon pudding mix and milk until smooth. Refrigerate for 5 minutes.
- Whip Cream: In a bowl, whip cream with sugar and vanilla until soft peaks form.
- Assemble Trifle: Layer cake, lemon mousse, blueberry compote, and fresh blueberries in a trifle dish. Repeat layers. Top with whipped cream and garnish. Chill for 2 hours before serving.
Notes
- You can substitute pound cake with ladyfingers or sponge cake if desired.
- For added lemon flavor, drizzle layers with lemon syrup or limoncello.
