Description

A refreshing and visually stunning Lemon Raspberry Trifle combining zesty homemade lemon curd, fresh raspberries, fluffy whipped cream, and soft sponge cake layers. Perfect for summer gatherings or elegant celebrations, this dessert is a harmonious blend of tart, sweet, and creamy flavors that will delight your taste buds and impress your guests.

Ingredients

Scale

Main Ingredients

1 cup fresh raspberries (or frozen, thawed and drained)
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)

Lemon Curd Ingredients

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
1/2 cup crushed graham crackers
1/4 cup limoncello (for boozy twist)
Other mixed berries like blueberries or strawberries

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 over medium heat. Stir 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. Let cool completely before using.
Whip the Cream: Chill your mixing bowl and beaters in the fridge beforehand. Then, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in the chilled bowl. Using an electric mixer, whip on medium speed until soft peaks form, taking care not to over-whip.
Assemble the Trifle: In a clear trifle dish or individual glasses, start by layering pieces of sponge cake or ladyfingers. Add a generous layer of lemon curd, followed by a layer of whipped cream, and then sprinkle fresh raspberries on top. Repeat the layers until the dish is filled, finishing with whipped cream and raspberries. Optionally, add lemon zest, crushed graham crackers, or a drizzle of limoncello between layers for extra zest, texture, or boozy flavor.
Chill the Trifle: Cover the assembled trifle and refrigerate for at least 2 hours to allow the layers to meld and flavors to develop beautifully before serving.
Serve and Garnish: Before serving, garnish with fresh mint leaves and optionally drizzle a simple lemon glaze made from powdered sugar mixed with lemon juice. Serve chilled alongside cookies or tea for an elegant presentation.

Notes

Prepare the lemon curd a day in advance for deeper flavor development.
Use fresh raspberries for best flavor and color; thaw and drain frozen raspberries thoroughly to avoid excess moisture.
Lightly soak sponge cake or ladyfingers in simple syrup or fruit juice if desired, but avoid sogginess.
Chill the trifle for at least two hours to blend flavors and let layers set.
For a gluten-free version, use gluten-free sponge cake or ladyfingers.
Experiment with flavors by adding other berries, lemon zest, crushed cookies, or a splash of limoncello.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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