So now, at 9:00 at night I have two sheet cakes. One perfect and one a bit dense. I couldn't just throw it away! I cubed it and froze it for another time.
Now, remember all those blackberries that I found in my backyard? I ended up picking about 5 quarts and froze about 3 quarts. I knew they would come in handy at some point! My mother in law needed a dessert to bring to a gathering of 6 friends. It was the middle of the summer and hot. I didn't feel like baking a cake, or cookies, no one wants brownies when it is 90 degrees and humid. I have berries and dense frozen cake. Hmmm. The perfect summer dessert...berry trifle! It is cool and requires no hot stove. The bonus, it is best when left to sit overnight so you can make it before bed and enjoy it the next day!
This trifle has lemon mousse between the layers of cake and berries. As you may have noticed throughout my summer blogging, I love lemons in the summertime.
Lemon Mousse and Berry Trifle
Source: Two Peas and Their Pod
Yield: About 8 servings
1 package (3.4 ounces) instant lemon pudding mix
2 cups milk
1 half-pint whipping cream
1 tablespoon granulated sugar
Berries of any sort
Pound cake (or whatever you have on hand)
In a medium to large bowl, mix instant pudding mix and milk; stir thoroughly and set aside. In another medium-sized bowl, beat whipping cream and sugar on medium to high speed until stiff peaks form. Working in thirds, gently fold whipped cream into pudding mixture until thoroughly combined. If necessary, whip combined mixture again until thickened.
To assemble the trifle, layer the mousse, berries, and cake. I added a bit of lemon flavor to mine by dabbing the cake pieces with a lemony simple syrup.