Lemon Lushberry Delight

Bright, creamy, and bursting with berry magic—this no-bake stunner layers soft pound cake, zesty lemon mascarpone cream, and fresh berries for a Mother’s Day-worthy treat.

Ingredients

For the Dessert:

• 1 store-bought pound cake, sliced into ½” pieces

• ½ pint blueberries

• ½ pint raspberries

• 1/3 cup sugar

• Juice of 1 lemon

• Optional: 1–2 tbsp orange juice or limoncello

• 1 cup lemon curd (store-bought or homemade; recipe below)

• 8 oz mascarpone cheese

• 2 cups whipped topping (like Cool Whip)

• 1 tsp vanilla extract

• ½ cup orange juice (for dipping the pound cake)

  Homemade Lemon Curd (Makes ~1 cup)

• 3 large egg yolks

• ½ cup sugar

• ¼ cup fresh lemon juice (about 2 lemons)

• 1 tbsp lemon zest

• 4 tbsp unsalted butter, cubed

• Pinch of salt

Directions

1. Macerate the Berries:

   In a bowl, toss blueberries and raspberries with sugar, lemon juice, and optional orange juice or limoncello. Let sit for 10–15 minutes until juicy.

2. Make the Lemon Cream:

   In a mixing bowl, combine mascarpone, lemon curd, and vanilla until smooth. Fold in whipped topping until light and fluffy.

3. Dip the Pound Cake:

   Lightly dip each slice into orange juice—just enough to moisten without soaking.

4. Assemble the Layers:

   In a 9x9 dish or trifle bowl layer half the dipped pound cake slices

   Spread on half the lemon cream

   Spoon over half the berry mixture

   Repeat with remaining cake, cream, and berries.

5. Chill:

   Cover and refrigerate for 30–45 minutes before serving.

   Garnish with lemon zest, mint sprigs, or powdered sugar. Serve chilled and enjoy every bite of that sunshine.

   For the homemade lemon curd

6. In a small saucepan (off heat), whisk egg yolks and sugar until smooth.

7. Stir in lemon juice, zest, and salt.

8. Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes). Do not boil.

9. Remove from heat and stir in butter until fully melted and glossy.

10. Let cool for 20–30 minutes before using.