Make Drizzle Syrup. In a small bowl or a 1-cup liquid measuring cup mix the elderflower and lemon juice. Stir well and set aside
⅓ Cup Elderflower Liqueur or Syrup, ⅓ Cup Lemon Juice
Make Pudding Layer. In another small bowl make the lemon instant pudding according to package directions using the cold milk and ¼ cup elderflower syrup or liqueur. Set aside at least 5 minutes to thicken.
1 Package Lemon Instant Pudding Mix, 1 ¾ Cups Cold Milk, ¼ Cup Elderflower Liqueur or Syrup
Cut Cake. Trim the sides and the brown edges from the pound cake and slice the cake into ¼” slices. Then cut slices into ¼-inch cubes.
11 Ounce Loaf of Pound Cake
Layer. Place half of the cake cubes in the bottoms of 12 very small individual dessert dishes. Drizzle half the elderflower and lemon syrup over the pound cake cubes.Spoon or pipe half of the pudding over the pound cake.Spoon or pipe half of the whipped topping over the pudding layer.Repeat layers with remaining pound cake, elderflower and lemon syrup, pudding, and whipped topping.The dessert dishes I used in this recipe and in the photos each hold 5 ounces.
12 Ounces Frozen Whipped Topping
Chill, Garnish, and Serve. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.Garnish with blackberries, lemon slices, and sugar flowers just before serving.
12 Each Fresh Blackberries, 4 Each Fresh Lemon Slices, 12 Each Sugar Flowers
Notes
My Top Tips♡ To make it easier to layer the trifle in small dishes use a small plastic squeeze bottle for the drizzle and pastry bags for the pudding and whipped topping.♡ An offset butter knife works great to smooth the top of each trifle to make it prettier.VariationThis recipe can be made in a medium-sized trifle bowl instead of small individual dishes. You will need to double the recipe to fill a large-sized, 16-cup, trifle bowl.SubstitutionsSubstitute Elderflower Liqueur. Instead of elderflower syrup in the drizzle and the pudding, you can use elderflower liqueur for a lightly alcoholic dessert. Check out my review of elderflower liqueurs and syrups to help you choose the best liqueur.Make-Ahead & StorageIf you wish, the individual components of a trifle can be made up to 2 days before serving and the final assembly of the trifle can be made one day in advance.Leftovers can be stored in the refrigerator covered with plastic wrap for up to 2 days.