Dessert

Lemon Raspberry Trifle Recipe

ByLana Polati February 23, 2026February 23, 2026

Introduction

The Lemon Raspberry Trifle is a vibrant and refreshing dessert that combines tangy lemon curd, sweet fresh raspberries, airy whipped cream, and soft sponge cake. This layered treat looks beautiful and tastes like a summer picnic in a glass, perfect for both casual dinners and special celebrations.

A clear glass bowl holds a layered trifle dessert on a white marbled surface, showing four main layers: the bottom layer is creamy white whipped cream mixed with raspberries, followed by a thick, deep red berry sauce, then a light yellow cake layer, and another creamy white layer on top. The top is decorated with swirls of white whipped cream, fresh red raspberries, and bright yellow lemon twists arranged evenly all over, giving it a lush and colorful look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh raspberries (frozen can be used if fresh aren’t available)
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
1 teaspoon vanilla extract
Fresh mint leaves (optional, for garnish)

Instructions

Step 1: 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 until thickened, about 10 minutes. Remove from heat and stir in 1/4 cup unsalted butter until smooth. Let cool before using.
Step 2: Whip the cream. In a mixing bowl, combine 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 trifle dish or individual glasses, start with a layer of sponge cake, then spoon over some lemon curd, followed by whipped cream, and sprinkle with fresh raspberries. Repeat layers until all ingredients are used, finishing with whipped cream and a few raspberries for garnish.
Step 4: Chill the assembled trifle in the refrigerator for at least 2 hours to allow the flavors to meld.
Step 5: Serve chilled, garnished with fresh mint leaves if desired.

Tips & Variations

Use fresh raspberries and lemons for the best flavor and vibrant color.
Chill your mixing bowl and beaters before whipping cream for better results.
For added texture, sprinkle crushed graham crackers between layers.
Try adding lemon zest to the lemon curd for extra zing.
Substitute sponge cake with pound cake or gluten-free cake for dietary preferences.
For a boozy twist, add a splash of limoncello between layers.
Mix other berries like strawberries or blueberries for a berry medley variation.

Storage

Store the Lemon Raspberry Trifle covered in the refrigerator for 3 to 4 days. It’s best enjoyed within the first couple of days to maintain the layers’ texture and fresh flavor. Reheat is not recommended; serve chilled for optimal taste and presentation.

How to Serve

A glass trifle bowl holds multiple layers of dessert, starting with a bottom layer of white cream mixed with red raspberry sauce, followed by a soft yellow cake layer, and topped with another thick layer of white cream. Above this layer, there is a scattering of more red raspberry sauce and cake crumbs, then a large, fluffy layer of white whipped cream swirled strongly on top. The top is decorated with bright red raspberries and yellow lemon slices placed evenly around the whipped cream peaks. The dessert sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Lemon Raspberry Trifle ahead of time?

Yes, making it a day in advance is ideal. This allows the flavors to meld beautifully and enhances the overall taste. Be sure to cover it well to keep it fresh.

What can I use instead of sponge cake or ladyfingers?

You can substitute with pound cake or cookies like shortbread. Just cut them into pieces suitable for layering. These alternatives soak up the flavors well without becoming too soggy.