Ingredients
Equipment
Method
- Combine heavy cream, vanilla extract, lime zest and powdered sugar in a mixing bowl and mix using a hand mixer. This should take less than 1 minute. You can do this in a standing mixer too. Add more or less sugar to taste!*You want the whipped cream to be soft and "drippy". Not stiff! This will allow us to scoop it into the trifles easily. Set aside when finished.
- Cut your pound cake into ½-¾" slices. Pour tequila and Cointreau into small bowls. Using a pastry brush, brush each over the sliced cake. I like to brush the tequila on one half of the sliced cake, then the Cointreau on the other half. Brush generously.
- Slice your soaked cake again into small cubes.
- Start layering your trifles by adding some cake cubes followed by lime whipped cream followed by the cake cubes and finishing with the whipped cream.Garnish with lime zest and a lime wheel! Store in the fridge until ready to serve.
Notes
If you are placing a lid over these trifles, level out the whipped cream so it will not squish the trifle. I like to add a lime wheel FLAT overtop before closing with a lid to shield the lid from the whipped cream.
Taste the pound cake and add MORE or LESS tequila depending on your taste.