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Yields12 Servings
 3 ¼ cups All-Purpose Flour
 1 tbsp Sea Salt
 2 sticks Softened Unsalted Butter
 ½ cup VSOP Eureka Lemon Extra Virgin Olive Oil
 ½ cup Sour Cream
 2 cups Sugar
 1 tsp Pure Vanilla Extract
 9 large Room - Temperature Eggs
 2 tbsp Sanding Sugar
 ¾ cup Fresh Lemon Juice
 1 tsp Lemon Zest
 2 tbsp Cornstarch
 2 large Whole Eggs
 2 large Egg Yolk (s)
 4 tbsp VSOP Butter Extra Virgin Olive Oil
 1 cup Granulated Sugar
 2 cups Heavy Whipping Cream, chilled
  cup Granulated Sugar
 2 tsp Vanilla Extract
 2 pt Fresh Berries Such As Strawberries (halved), Black Berries, Raspberries and or Blueberries
 ½ cup VSOP Peach Aged White Balsamic Vinegar
1

For The Pound Cake: (makes 2 cakes) Preheat oven to 325 degrees Fahrenheit. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

2

For the Lemon Curd:Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

3

Chantilly Cream:In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

4

Fresh Berries:Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle. Assembly of Trifle:Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab VSOP Peach Aged White Balsamic Vinegar on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Ingredients

 3 ¼ cups All-Purpose Flour
 1 tbsp Sea Salt
 2 sticks Softened Unsalted Butter
 ½ cup VSOP Eureka Lemon Extra Virgin Olive Oil
 ½ cup Sour Cream
 2 cups Sugar
 1 tsp Pure Vanilla Extract
 9 large Room - Temperature Eggs
 2 tbsp Sanding Sugar
 ¾ cup Fresh Lemon Juice
 1 tsp Lemon Zest
 2 tbsp Cornstarch
 2 large Whole Eggs
 2 large Egg Yolk (s)
 4 tbsp VSOP Butter Extra Virgin Olive Oil
 1 cup Granulated Sugar
 2 cups Heavy Whipping Cream, chilled
  cup Granulated Sugar
 2 tsp Vanilla Extract
 2 pt Fresh Berries Such As Strawberries (halved), Black Berries, Raspberries and or Blueberries
 ½ cup VSOP Peach Aged White Balsamic Vinegar

Directions

1

For The Pound Cake: (makes 2 cakes) Preheat oven to 325 degrees Fahrenheit. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

2

For the Lemon Curd:Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

3

Chantilly Cream:In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

4

Fresh Berries:Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle. Assembly of Trifle:Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab VSOP Peach Aged White Balsamic Vinegar on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Spring Trifle

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