HOLLY HEATH / AT YOUR TABLE PERSONAL CHEF SERVICE
Lemon Syrup:
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 cup water
1/2 teaspoon vanilla
Lemon Cream:
2/3 cup sugar
16 ounces cream cheese, room temperature
2 cups cold whipping cream
1/2 cup of Lemon Curd
1 prepared pound cake, about 12 ounces
2 pints strawberries, sliced
1 pint blueberries
1 pint raspberries
To make Lemon Syrup:
In a small saucepan, heat sugar, lemon juice and water over medium heat. Whisk mixture to dissolve the sugar completely, about 3-5 minutes. Remove saucepan from heat and whisk in vanilla extract.
Slice pound cake into 3/4 inch slices. Using a pasty brush, brush both sides of pound cake slices with lemon syrup. Cut slices into cubes.
Using a hand mixer, in a medium bowl, cream the cream cheese with the sugar on high until mixture is light and fluffy. Reduce speed to medium and slowly add the heavy cream. Beat the mixture until smooth and with a whipped cream consistency. Gently fold the lemon curd into the cream mixture.
Arrange 1/3 of the cake pieces at the bottom of the clear glass bowl, preferably a trifle dish. Spread the lemon cream mixture over the cake, covering the cake completely. Scatter the blueberries, strawberries and raspberries over the cream. Repeat layering with 1/3 of the cake, 1/3 of the cream, and fruit. Repeat the layers again using 1/3 of the cake, 1/3 of the lemon cream, followed with the remainder of the fruit, arranged in a decorative manner.
