Berries and lemon curd are one of my absolute favorite desserts. And the red white and blue of it all make for the perfect patriot dessert. Mixing whipped cream into the curd mutes the yellow color and passes for the white needed for that RWB combo. I made this trifle for my final series at Les Gourmettes. I was not able to snap a photo of the finished product, so above is a similar photo I swiped (and gave credit for) from the internet.

Tip: When whipping cream in a standing mixer, place a towel over the mixer to prevent splattering.

When I went in search of a prepared pound cake, I found this package at Costco. I used both the lemon and the raspberry for my recipe. Usually, I use a plain pound cake so this was a fun and tasty twist.

This is the dessert I made for the last class of my 3-week cooking series at Les Gourmettes Cooking School. The semester ended last night – it is officially summer for me. No more classes until September.

Since I made this during class, I don’t have any step-by-step photos for you, but the recipe is straightforward.

This is the perfect dessert for Memorial Day, Fourth of July, Labor Day, or honestly any day of the week this summer. Enjoy!

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