Lemon Raspberry Trifle
From juliagulia 16 years ago
- 25 minutes to make
- Serves 15
This recipe boasts a lemon curd that is out of this world. It took everything I had not to eat the whole bowl myself! You can swap blueberries for the raspberries. Make this the night before and let it sit in the fridge and watch the flavors sing! Read more Adapted from Bon Appétit, June 2001 See less
Ingredients
- syrup shopping list
- 1/2 cup sugar shopping list
- 1/3 cup fresh lemon juice shopping list
- 1/4 cup water shopping list
- . shopping list
- curd shopping list
- 4 large eggs shopping list
- 1 cup sugar shopping list
- 1/3 cup fresh lemon juice shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1 tablespoon grated lemon peel shopping list
- . shopping list
- fruit and Topping shopping list
- 4 1/2-pint baskets fresh raspberries or 1 bag frozen raspberries (or any berries really) shopping list
- 1/4 cup plus 3 tablespoons sugar shopping list
- . shopping list
- 1 16-ounce frozen pound cake, thawed and trimmed of outside dark outer shell (save trimmings to be added to center of trifle later) shopping list
- . shopping list
- 2 cups chilled whipping cream shopping list
How to make it
- For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
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- For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
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- For fruit and topping: Combine raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally for at least 30 minutes.
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- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd.
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- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Cover; chill overnight.
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