Lemon Cherry Trifle
- Servings: 6
Source: Martha Stewart Living, July 2002
In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Layer lemon curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours. Serve; garnish each trifle with a fresh cherry.