New This Month

Christmas Trifle


Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.

  • Yield: Makes 1 trifle


  • 3 pints raspberries
  • 1 quart heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large or 2 small store-bought pound cakes, cut into 1 inch pieces
  • 2 cups lemon curd
  • 24 ounces frozen sliced peaches, thawed


  1. In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.

  2. Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.

  3. Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.

  4. Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.

Reviews Add a comment

  • LeiaSF
    14 DEC, 2013
    I only used half of the ingredients than was listed. Perhaps my trifle bowl was too small? I recommend the pound cake chunks cut smaller than 1" for sure. The home made whipped cream was great, lemon curd and fruit was great, just recommend smaller pound cake chunks and to not overdo the whip cream proportion against the fruit proportion.
  • goneechen
    17 DEC, 2010
    Have to try this! Canned and froze from the garden this year and now is the perfect time to stop admiring my work and make use of it. Been watching your show and love it. Your family must think you're crazy/wonderful.