Easy Easter Lemon Berry Trifle

This bright and refreshing lemon berry trifle is the perfect quick Easter dessert that requires no baking. The combination of tangy lemon cream, sweet berries, and buttery pound cake creates layers of spring-inspired flavor that looks impressive with minimal effort.

Ingredients

• 1 store-bought pound cake ((10-12 oz), cut into 1-inch cubes)
• 2 cups mixed berries ((strawberries, blueberries, raspberries))
• 8 oz mascarpone cheese (softened)
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• fresh mint leaves (for garnish (optional))

Instructions

1. In a large bowl, beat the heavy cream until soft peaks form.
2. In another bowl, mix mascarpone, sugar, lemon juice, lemon zest, and vanilla until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until combined.
4. In a clear trifle dish or glass serving bowl, place a layer of pound cake cubes on the bottom.
5. Top with 1/3 of the lemon cream mixture.
6. Add a layer of mixed berries.
7. Repeat the layers twice more, ending with berries on top.
8. Garnish with additional lemon zest and mint leaves if desired.
9. Refrigerate until ready to serve (can be made up to 2 hours ahead).

Notes