Ingredients:
– 1 lb (450g) store-bought or homemade pound cake, cubed
– 2 cups lemon curd
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 3 egg whites
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
– Lemon zest for garnish
Directions:
1. Prepare the Whipped Cream: In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
2. Make the Meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Set aside.
3. Assemble the Trifle: In a large trifle dish or individual dessert glasses, layer cubed pound cake, a generous layer of lemon curd, and a layer of whipped cream. Repeat until all ingredients are used, ending with whipped cream on top.
4. Add the Meringue: Spoon or pipe meringue onto the top layer. Use a kitchen torch to lightly toast the meringue for a golden finish.
5. Garnish and Serve: Sprinkle lemon zest on top and refrigerate for at least 1 hour before serving. Enjoy this refreshing dessert!
Prep Time: 20 minutes | Cook Time: 10 minutes | Chill Time: 1 hour | Servings: 6-8