Introduction

Lemon Raspberry Trifle is a refreshing and beautiful dessert that combines the tartness of lemon curd with the sweetness of fresh raspberries and fluffy whipped cream. Perfect for gatherings or a special treat, this layered dessert brings a burst of summer flavors to your table.

Lemon Raspberry Trifle: A Refreshing Summer Delight Recipe - Recipe Image

Ingredients

1 cup fresh raspberries (fresh preferred, frozen can be used)
1 cup heavy whipping cream
1 cup lemon curd (store-bought or homemade)
1 cup sponge cake or ladyfingers, cut into pieces
2 tablespoons powdered sugar (for sweetening the cream)
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)
Optional add-ons:
- 1 tablespoon lemon zest
- 1/2 cup crushed graham crackers
- 1/4 cup limoncello
- Other berries like blueberries or strawberries

Instructions

Step 1: Prepare the lemon curd by whisking together 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 3 large eggs in a medium saucepan. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and stir in 1/4 cup unsalted butter until smooth. Let cool.
Step 2: In a cold mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form, being careful not to over-whip.
Step 3: Assemble the trifle in a clear dish or individual glasses. Layer sponge cake pieces, lemon curd, whipped cream, and fresh raspberries. Repeat layers until the dish is filled, finishing with whipped cream and raspberries on top. Garnish with mint leaves if desired.
Step 4: Chill the assembled trifle in the refrigerator for at least two hours to allow the flavors to meld.

Tips & Variations

Use fresh raspberries and lemons for the best flavor and vibrant colors.
Chill your mixing bowl and beaters before whipping cream to achieve better volume.
Try adding lemon zest or crushed graham crackers between layers for extra zing and texture.
Replace sponge cake with pound cake or cookies like shortbread for variation.
For a boozy twist, splash some limoncello over the cake layers before assembling.
Experiment with other berries such as blueberries or strawberries for a berry medley.
Make a coconut lemon trifle by swapping whipped cream with coconut whipped cream and adding shredded coconut.
For chocolate lovers, add layers of chocolate mousse or pudding for a rich contrast.

Storage

Store the trifle covered in the refrigerator for 3-4 days. For the best texture and flavor, enjoy within the first two days. When serving leftovers, you can eat it cold directly from the fridge or let it sit at room temperature for about 15 minutes to soften slightly. Avoid freezing as the texture of the whipped cream and cake may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Lemon Raspberry Trifle ahead of time?

Yes, it’s best to make it a day ahead so the flavors can meld together beautifully. Keep it covered in the fridge until ready to serve.

What can I use instead of sponge cake or ladyfingers?

You can substitute with pound cake or sturdy cookies like shortbread. Just cut them into manageable pieces for layering, ensuring they soak up the flavors without becoming too soggy.

Lemon Raspberry Trifle: A Refreshing Summer Delight Recipe

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The Lemon Raspberry Trifle is a vibrant and refreshing dessert that layers tangy lemon curd, fresh raspberries, fluffy whipped cream, and soft sponge cake or ladyfingers. This easy-to-make trifle captures the essence of summer with its bright flavors, creamy textures, and stunning presentation. Perfect for family dinners or celebratory gatherings, it combines fresh ingredients and versatile add-ons to create a delightful treat that will impress guests and delight taste buds.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 55 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup fresh raspberries (fresh preferred, frozen thawed if needed)
1 cup heavy whipping cream
1 cup lemon curd (store-bought or homemade)
1 cup sponge cake or ladyfingers, cut into pieces
2 tablespoons powdered sugar (for sweetening the cream)
1 teaspoon vanilla extract (for added flavor)
Fresh mint leaves (for garnish, optional)

For Homemade Lemon Curd

1/2 cup fresh lemon juice (about 2–3 lemons)
1/2 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, cut into pieces

Optional Add-ons

1 tablespoon lemon zest (for extra zing)
1/2 cup crushed graham crackers (for crunch)
1/4 cup limoncello (for a boozy twist)
Other berries like blueberries or strawberries (for variety)

Instructions

Prepare the Lemon Curd: In a medium saucepan, whisk together 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 3 large eggs. Cook over medium heat, stirring constantly for about 10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 1/4 cup unsalted butter until melted and smooth. Set aside to cool completely.
Whip the Cream: Chill your mixing bowl and beaters for a few minutes. In the cold bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Using an electric mixer on medium speed, whip until soft peaks form, being careful not to overbeat to avoid graininess.
Assemble the Trifle Layers: In a clear trifle dish or individual glasses, start with a layer of sponge cake or ladyfinger pieces. Spoon on a generous layer of lemon curd, followed by a layer of whipped cream, and then scatter fresh raspberries on top. Repeat these layers until the dish is filled, finishing with a dollop of whipped cream and a few raspberries for garnish. Optionally, sprinkle lemon zest or crushed graham crackers between layers for added flavor and texture.
Chill and Serve: Cover the assembled trifle and refrigerate for at least 2 hours to allow flavors to meld beautifully. Before serving, garnish with fresh mint leaves or a drizzle of lemon glaze if desired.

Notes

Prepare lemon curd a day in advance to deepen flavors and save time.
Lightly soak sponge cake or ladyfingers in simple syrup or fruit juice for added moisture, but avoid over-soaking to prevent sogginess.
Chill the trifle for at least 2 hours after assembly for the best flavor melding and texture.
Use fresh raspberries whenever possible for the best flavor and presentation; frozen can be used if thawed and drained well.
Try gluten-free sponge cake or ladyfingers if needed for dietary preferences.
Experiment with add-ons like lemon zest, crushed graham crackers, or limoncello to customize your trifle.
Cover the trifle well when storing in the refrigerator; consume within 3-4 days for optimal freshness.

Keywords: Lemon raspberry trifle, layered dessert, lemon curd dessert, trifle recipe, summer dessert, whipped cream dessert