Yummy! That is all I can say about this trifle. I made it on Memorial Day and had a request to make it again for a birthday around Labor Day. It starts with a wonderful lemon pound cake. On Memorial Day, I used the Lemon Sour Cream Pound Cake from Great Cakes by Carole Walters. This time I used the Lemon Loaf Cake from Baking with Julia by Dorie Greenspan.
Next is homemade whipped cream folded into homemade lemon curd. The recipe for the lemon curd is from Lemon Curd Trifle with Berries from food network.com. The whipped cream was 2 cups of whipping cream whipped to stiff peaks with 1/4 cup of sugar added mid-way. I saved 1/4 of the whipped cream (unmixed with curd) for use on the top.
I used blackberries and strawberries in the trifle this time.
I layered the cake, then the berries, then the lemon mousse, then repeated it until I ran out of mousse. Finally I added the reserved whipped cream to the top and decorated it with the remaining fruit.
I let this sit in the refrigerator for about 3 hours so the flavors would mix. It was truly delicious. The fruit was bright and sweet, and the lemon mousse was light and tart, and then the cake was lemony and softened from the other ingredients. It was the best!