Lemon Curd, Pound Cake and Ginger Trifle

Trifles are an easy dessert to throw together. Start with a base of pound cake, ladyfingers, or angel food cake, just to suggest a few. Add a creamy filling like pudding, curd, or even ice cream for a change, and then top with whipped cream. A lit of bit of crunch can be introduced between layers too—crushed amaretti biscuits, vanilla wafers, chocolate bars or cookies, or gingersnaps as I’ve used here all work very nicely.

This is not a traditional English trifle. There is no layer of jello with fruit in this trifle. Instead I used only pound cake, lemon curd and crushed gingersnaps with freshly whipped cream on top. The lemon curd is bright and summery in flavor and the gingersnaps complement it nicely. Layer this dessert in a glass cup or a sweet trifle bowl. I prefer individual servings but a large trifle does make a pretty presentation on a dessert table too.

Here are the steps:
Start with cubed pound cake, add lemon curd, add a layer of crushed gingersnaps, and top with freshly whipped cream. A few more gingersnap crumbs on top finish it off.


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