Description
A delightful and refreshing Lemon Raspberry Trifle that combines layers of lemon curd, fresh raspberries, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 cups (480 ml) lemon curd (homemade or store-bought)
- 1 cup (240 ml) whipped cream (to lighten the lemon curd)
- 1 pound cake or angel food cake, cut into cubes
- 2 cups fresh raspberries (plus extra for garnish)
- 1 cup raspberry preserves (or raspberry jam, slightly warmed)
- 2 cups (480 ml) heavy cream, chilled
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices (for garnish)
- Fresh raspberries (for garnish)
- White chocolate shavings or edible gold sprinkles (optional)
Instructions
- In a bowl, fold whipped cream into lemon curd to make it light and creamy.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- In a clear trifle bowl or glass, layer as follows: a base of cake cubes, a layer of raspberry preserves mixed with fresh raspberries, and a layer of lemon curd cream.
- Repeat layers until the bowl is filled.
- Pipe or spread whipped cream on top.
- Add fresh raspberries, lemon slices, and optional white chocolate shavings or sprinkles.
- Refrigerate at least 2 hours before serving to let flavors meld.
Notes
- For a lighter version, use low-fat whipped cream.
- Make sure the lemon curd is well-chilled before mixing with whipped cream.
- This trifle can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg