Bright, fresh, and decadent only begin to describe this luscious take on the classic English trifle. Made by layering pound cake, lemon curd, fresh berries, and whipped cream, this new classic is as tasty as it is beautiful.

Preparation

To make the lemon curd, place a stainless steel bowl over a saucepan of simmering water, and use the bowl to whisk together the eggs, sugar, and lemon juice until blended. Continue to cook for about 10 minutes, stirring constantly, until the mixture becomes thick or reaches 160°F. Cut the butter into small cubes and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

For the pound cake, preheat oven to 325°F and butter a 10x5-inch loaf pan.

In a bowl, use an electric mixer to beat the butter with the sugar, vanilla, and salt at medium speed until fluffy. While beating, add the eggs 1–2 at a time, then and add the milk and flour, continuing to beat until smooth. 

Pour the batter into the prepared pan and bake for 1½ hours, until golden, cracked on top, and a toothpick inserted into the center comes out clean. Allow the cake to rest in the pan for 15 minutes, then unmold and let cool completely.

For the whipped cream, use an electric mixer to beat the whipping cream and sugar in a bowl until firm peaks form, then immediately chill.

To present, layer cubes of pound cake with the berries, lemon curd, and whipped cream in a glass of your choice, alternating layers for added visual appeal.