Lemon Trifle

Happy Easter to all my readers who celebrate it!

We had our Easter dinner last night due to scheduling issues, and after my lemon pound cake disaster last Tuesday, I offered to bring a dessert so I could get rid of that ugly beast pronto to make room in my freezer for more successful endeavours. Lemon-flavoured desserts in the spring are just the best, I think. Well, they're the best at any time of year, but it seemed particularly appropriate yesterday because it was a beautiful sunny day for once and lemons remind me of sunny things. This is a super simple trifle that was an enormous hit.

So:

- one lemon pound cake, cut into cubes
- 1 jar lemon curd (I used Robertson's because it was the least expensive at LOGS)
- 500mL whipping cream, whipped to a decent firmness, just not butter
- 1 large package (the one that makes 6 servings) vanilla pudding, prepared

Layer in the cake with the lemon curd dabbed over the top of the cake cubes, then pour over the pudding, then some whipping cream, and repeat till everything is used up, topping the trifle with whipping cream. I topped mine with some almond flower decorations.

It took about 15 minutes to make and was absolutely heavenly and delicious!

Have a great day everyone, and for those of you who are Canucks, enjoy the long weekend!

Magazine Monday #59: Pumpkin Gingerbread Trifle (Solstice Dessert!)

Finally, a week after the fact, I present to you the dessert I made for this year's Solstice meal, and let me tell you, this is a doozy! I knew the moment I saw it in the November (and final) issue of Gourmet Magazine, that I had to make this. It was just too good to pass up.

And boy was I right! This was an incredible concoction. And pretty simple to make. You can find the original recipe here.

The only change I made to the recipe was that, for the gingerbread cake, I used about 1/4 cup of chopped ginger in syrup that came in Jodi's parcel, and I reduced the ground ginger to about 1 tsp. It was a good call; the chopped ginger really added a lot of flavour to the cake. In the end, however, it wasn't the greatest gingerbread I've ever had, but since it was going in a trifle, it didn't matter as much.

The pumpkin mousse was fabulous and easy to make. In fact, in general, this was a very easy dessert to put together, and very light. I would definitely make this again!

As it happened, it didn't all get eaten on Solstice, so guess what I had for breakfast the following three mornings? Yep. And it makes an awesome breaky, too, I must say!