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 whisk together the eggs, sugar and lemon juice until blended. Continue to cook approximately 10 minutes, stirring constantly, until the mixture becomes thick or a thermometer inserted reads 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, begin by preheating the oven to 325°F, and buttering 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. Continue beating and add the eggs, 2 at a time. Continue beating and add  the milk and flour 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 complely.

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 poundcake amidst the berries, lemon curd and whipped cream in a wine, martini or margarita glass, alternating layers for added eye appeal.