Description
A delightful dessert featuring layers of sponge cake, whipped cream, lemon curd, and fresh raspberries.
Ingredients
Scale
- 1 cup of fresh raspberries (or frozen)
- 1 cup of heavy whipping cream
- 1 cup of lemon curd (store-bought or homemade)
- 1 cup of sponge cake or ladyfingers, cut into pieces
- 2 tablespoons of powdered sugar (for sweetening the cream)
- 1 teaspoon of vanilla extract (for added flavor)
- Fresh mint leaves (for garnish, optional)
- 1/2 cup of fresh lemon juice (about 2–3 lemons)
- 1/2 cup of granulated sugar (for lemon curd)
- 3 large eggs (for lemon curd)
- 1/4 cup of unsalted butter (for lemon curd)
Instructions
- Prepare the lemon curd by whisking together lemon juice, sugar, and eggs in a saucepan. Cook over medium heat until thickened.
- Stir in butter until melted and smooth. Allow to cool.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Layer the trifle with sponge cake, lemon curd, whipped cream, and fresh raspberries in a clear dish.
- Repeat the layers and finish with whipped cream and raspberries on top. Chill in the fridge before serving.
Notes
- Don’t rush the cooking process for the lemon curd.
- Use fresh lemons for the best flavor.
- Keep your mixing bowl and beaters cold for the whipped cream.
- Present the layers beautifully in a clear dish.
- Mix up layers with crushed graham crackers for added crunch if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg