Description
Lemon Raspberry Trifle is a light, refreshing, and visually stunning dessert that layers delicate sponge cake, tangy lemon curd, fresh raspberries, and a fluffy whipped cream topping. This dessert is perfect for any occasion, whether it’s a family gathering, a special celebration, or a springtime treat. The combination of bright lemon and sweet-tart raspberries creates a perfect balance of flavors that is sure to delight your taste buds.
Ingredients
1 box of vanilla sponge cake (or homemade sponge cake)
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh raspberries
1/2 cup lemon curd (store-bought or homemade)
1 tablespoon lemon zest (for garnish)
Mint leaves (optional, for garnish)
Instructions
- Prepare the sponge cake: If using store-bought cake, cut it into bite-sized cubes. If making homemade sponge cake, bake it according to the recipe instructions, then cut it into cubes once it’s cooled.
- Make the whipped cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip it.
- Assemble the trifle: In a large glass trifle bowl or individual serving glasses, layer the ingredients starting with a layer of sponge cake cubes at the bottom.
- Add lemon curd: Spread a layer of lemon curd over the cake cubes.
- Add whipped cream: Spoon a layer of whipped cream over the lemon curd, smoothing it out gently with a spatula.
- Add raspberries: Scatter fresh raspberries on top of the whipped cream.
- Repeat layers: Repeat the layers of cake, lemon curd, whipped cream, and raspberries, ensuring that the final layer is whipped cream topped with raspberries.
- Garnish: Sprinkle lemon zest over the top of the final layer, and add mint leaves for an extra burst of color.
- Chill: Refrigerate the trifle for at least 2 hours (preferably overnight) to allow the flavors to meld together and for the dessert to set.
- Serve: Serve chilled and enjoy!
Notes
- Fresh raspberries are ideal, but you can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain any excess moisture before adding them to the trifle.
- For a different texture, you can substitute the sponge cake with angel food cake, pound cake, or ladyfingers.
- For a dairy-free version, use coconut whipped cream and dairy-free lemon curd.
- For an adult twist, add a splash of limoncello or another citrus liqueur between the layers.
- This dessert can be made in individual cups or glasses for a fun presentation at parties.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
