Lemon Raspberry Trifle: A Refreshing Summer Delight Recipe
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.
- 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
