This giant trifle is perfect for feeding a crowd! Full of moist pound cake, tart lemon curd, fruity jam, and soft vanilla meringue, everyone is sure to love it! Please see the notes below regarding serving size, serving dishes, advice for making it in advance, and more.
This recipe makes a large 24-cup trifle that will serve about 20-24 people. It can be easily halved or cut in third if you want to make a smaller portion. The vertical layering will work best if you have a straight-sided trifle dish—if you are using a regular curved bowl, it will be difficult, and I recommend just layering cubes of pound cake as you would a normal trifle.
The meringue topping has the best texture if eaten within a few hours of assembling this dessert. If you want to prepare it a day or two in advance, consider replacing the meringue with whipped cream instead. Or you could omit the meringue from the trifle layers and just layer the cake with lemon curd and jam, which will help it keep for several days. Then make a half batch of meringue topping, and add it on top immediately before serving.