Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon lemon extract
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 cup prepared lemon curd (store-bought or homemade)
- 8 oz cream cheese, softened
- 1 cup fresh raspberries or blueberries (optional for garnish)
- Fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the lemon cake mix, two eggs, vegetable oil, and lemon extract. Stir until a thick dough forms. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 8 to 10 minutes until the edges are set but the centers remain soft. Allow the cookies to cool completely on a wire rack before breaking them into bite-sized chunks for the trifle.
- In a medium bowl, beat the softened cream cheese and lemon curd together until smooth and creamy. In a separate chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the lemon curd mixture using a spatula. Keep the motion light to maintain the fluffiness of the cream. This creates a rich, mousse-like layer that defines the trifle.
- Choose a large glass trifle bowl or individual parfait jars. Begin by placing a layer of broken lemon cake cookies at the bottom. Spread a generous layer of the lemon cream over the cookies. Repeat the layers until you reach the top of the container, finishing with a thick layer of cream. Top the dessert with fresh berries, a few whole lemon cookies, and mint leaves. Refrigerate for at least two hours before serving to let the flavors meld.
- Cook Time: 30 minutes