Wash and dry your berries. Quarter the strawberries. Cut blackberries in half. Place in a bowl and sprinkle with sugar, lemon zest and juice. Toss the berries, cover and allow to sit at room temperature for at least half an hour. Then transfer to the fridge to chill until ready to serve (at least half an hour more and up to 6 hours.)
Whip heavy cream, sugar and vanilla. Start on medium speed then gradually increase the speed. Whip the cream to medium soft peaks. Gently fold in the sour cream. Refrigerate covered until ready to serve.
When ready to serve, place some cookie crumbs on the bottom of 4 serving cups. Dollop some whipped cream. Toss the berries in their juices and spoon over the cream. If using brownies, place some over the berries. Repeat the process for a trifle look. Garnish with garnishes of choice. Serve immediately.
Ingredients
Directions
Wash and dry your berries. Quarter the strawberries. Cut blackberries in half. Place in a bowl and sprinkle with sugar, lemon zest and juice. Toss the berries, cover and allow to sit at room temperature for at least half an hour. Then transfer to the fridge to chill until ready to serve (at least half an hour more and up to 6 hours.)
Whip heavy cream, sugar and vanilla. Start on medium speed then gradually increase the speed. Whip the cream to medium soft peaks. Gently fold in the sour cream. Refrigerate covered until ready to serve.
When ready to serve, place some cookie crumbs on the bottom of 4 serving cups. Dollop some whipped cream. Toss the berries in their juices and spoon over the cream. If using brownies, place some over the berries. Repeat the process for a trifle look. Garnish with garnishes of choice. Serve immediately.