Easter Lemon Lavender Berry Trifle
Layers of lemon lavender bread, tangy lemon cream, fresh berries and clouds of whipped cream in a glass bowl. It's a showstopping Easter dessert, and it has to be made ahead, which makes the holiday easier.
Layers of lemon lavender bread, tangy lemon cream, fresh berries and clouds of whipped cream in a glass bowl. It's a showstopping Easter dessert, and it has to be made ahead, which makes the holiday easier.
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Why this pairing works
Brushing the cake with lavender syrup keeps every cube moist and adds a floral note. Folding whipped cream into lemon curd makes a light, tangy cream that balances the sweet berries.
Serves 10 to 12 Prep 30 min + chilling Cook 55 min
Ingredients
- 1 loaf Lavender Bread Mix (Lemon), baked a day ahead
- 1/4 cup Lavender Simple Syrup (Classic)
- 2 cups heavy cream, cold
- 1/4 cup Lavender Sugar
- 1 jar (10 oz) lemon curd
- 4 cups mixed berries, strawberries, blueberries and raspberries
- Fresh mint, for garnish
Directions
- Bake the loaf according to the package directions, cool completely and cut into 1-inch cubes.
- Whip the cream and Lavender Sugar to soft peaks. Fold about 1 cup of the cream into the lemon curd.
- Layer half the cake cubes in a trifle bowl and drizzle with half the simple syrup.
- Add half the lemon cream, half the berries and half the remaining whipped cream. Repeat the layers.
- Cover and chill at least 2 hours or up to 8. Garnish with berries and mint.
Make it your own
- Make individual trifles in small jars for a shower dessert table.
- Use Lemon Poppy Seed muffins in place of the loaf.
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