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Before I developed this recipe, I had never made a trifle before. Sad but true! Now, I wonder why I didn’t make one sooner. The flavors here are a perfect balance of sweet and tart. The texture is just what I long for in a dessert. The curd + coconut cream are the perfect companion to the pound cake.
This Lemon Berry Trifle is probably one of the most refreshing and delicious AIP desserts I’ve made. Although it does require several steps, they are not difficult. And I can’t think of anything better for that special occasion or gathering!
If you want to serve this in individual bowls, as we did here, the recipe makes enough for approximately 8-9 servings. Or, you can use a larger trifle bowl for one big beautiful presentation. Either way, this will be a treat all will enjoy!
The curd is going to be a bit more gelatinous than your egg-based curds (see photo, above), but this is not something you will notice one you’ve layered it up.
Berries are just bursting with flavor now, making this Lemon Berry Trifle the perfect summer-y, 4th of July dessert. You begin by making the lemon pound cake. This cake, which is a variation on a Paleo pound cake I found online, is dense. You will want to let it cool and chill in the refrigerator before cutting. Once you’ve got the pound cake baking, you can make your lemon curd. Lemon zest, juice, coconut milk honey and gelatin are gently combined in a double boiler (a bowl over a pot of boiling water works equally well) before refrigerating until gelatinous. With your berries and coconut whipped cream at the ready, your Lemon Berry Trifle is moments away from completion.
What I Used to Make This Recipe:
- cassava flour
- coconut flour
- baking soda
- sea salt
- coconut oil
- coconut cream
- coconut milk
- trifle bowl
- loaf pan
You’ll also need lemons! Because the curd and pound cake are designed to be quite lemon-y. you’ll need approximately 8. While this may seem like a lot, lemons cost less during this time of year, one more reason this Lemon Berry Trifle is perfect for summertime!
Along with our Beet Pancakes, you’ll have recipes to take you from breakfast through dessert this July 4th holiday!
Enjoy friends. If you make this, #letscreatethesweetlife, so we can see your creations!! Nothing makes us happier.
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This recipe is part of Phoenix Helix’s Recipe Roundtable #224! Check it out – a great selection of recipes, all AIP!
Lemon Berry Trifle (AIP / Paleo)
Layers of dense, moist pound cake mingle with a lemon curd and fresh berries create a dessert that is as refreshing as it is decadent! Egg, nut, grain free! The perfect dessert for you summer BBQs or July 4th get-togethers.
Lemon Pound Cake
- 2 cups cassava flour
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 Tablespoons lemon zest
- 1/2 cup lemon juice
- 2/3 cup coconut oil
- 2/3 cup honey
- 6 Tablespoons water
- 4 Tablespoons gelatin
- 1/2 cup coconut milk
- 1/2 cup plus 2 Tablespoons honey
- 1/2 cup lemon juice*
- 3 Tablespoon lemon zest* (* this is equal to about 4 lemons)
- 3/4 cup water
- 3 Tablespoon gelatin
Coconut Whipped Cream
- 1 cup coconut cream, chilled (in order to get THICK whipped cream, the coconut cream needs to be fully refrigerated. Make sure to leave cream in fridge ~8 hours or overnight)
- 1/4 cup honey
- 1 teaspoon gelatin
- pinch sea salt
- 3 pints berries (I used raspberries strawberries and blackberries but any combination will work!)
Lemon Pound Cake
Preheat oven to 350. Grease an 8 x 8 loaf pan.
Combine all dry ingredients in large bowl. Mix well. Add lemon zest, juice, coconut oil and honey and stir to mix.
Make gelatin eggs: Pour water in small pot. Sprinkle gelatin over. Allow to "bloom" for several minutes. Then, turn stove to low and let gelatin dissolve, using a spoon to break up any clumps as needed. When fully dissolved, whisk vigorously until frothy. Pour immediately into bowl and stir till combined.
Pour batter into greased loaf pan. Bake for ~50 minutes to an hour, until toothpick inserted in center comes out clean. Allow to cool for 15-20 minutes at room temperature, then in fridge for an additional 30 minutes, before cutting.
Add all ingredients except for water and gelatin to a glass bowl set atop a pot that is filled with several inches of water. Whisk or stir until mixed well, then add water. Sprinkle gelatin atop water and allow to bloom, which takes 2-3 minutes.
Turn stovetop to low and let gelatin dissolve. Once dissolved, remove from heat. Stir several times to incorporate everything, then refrigerate. Leave just long enough to congeal (for me this took about 15 minutes)
Coconut Whipped Cream
While lemon curd is chilling, make whipped cream. Important note! Using chilled coconut cream is key to getting the thickness right. Place all ingredients in a small bowl and beat for several minutes.
Rinse all berries. Slice and de-stem strawberries. Place all berries in large bowl and toss to combine.
Add coconut whipped cream to lemon curd, stirring gently to combine.
Begin by placing slices of pound cake at bottom of trifle bowl. Add lemon curd, then berries. Continue this way, ending with berries. Top with fresh mint before serving. Enjoy!!