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Luscious Lemon Raspberry Trifle

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A quick and elegant layered dessert combining tart lemon curd, fresh raspberries, and creamy mascarpone whipped cream, perfect for gatherings and special occasions.

Ingredients

Scale
  • 4 large fresh lemons (for zest and juice)
  • 1 cup granulated sugar (200g)
  • 3 large eggs (room temperature)
  • 6 tbsp unsalted butter (85g, cut into pieces)
  • 2 cups heavy whipping cream (480ml, chilled)
  • 8 oz mascarpone cheese (225g, softened)
  • 1/4 cup powdered sugar (30g, sifted)
  • 1 tsp pure vanilla extract
  • 3 cups fresh raspberries (450g, washed and dried)
  • About 24 ladyfingers or sponge cake pieces (Savoiardi brand preferred)
  • Optional: 2 tbsp limoncello (to brush on ladyfingers)

Instructions

  1. Make the Lemon Curd (about 20 minutes): In a medium saucepan, combine lemon zest, lemon juice (about 1/2 cup / 120ml), sugar, and eggs. Whisk continuously over medium-low heat until thick enough to coat the back of a spoon (10-15 minutes). Remove from heat and stir in butter pieces until melted and smooth. Transfer to a bowl, cover with plastic wrap on the surface, and chill until cool.
  2. Prepare the Cream Layer (10 minutes): In a cold mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in softened mascarpone cheese until smooth and creamy. Keep chilled until assembly.
  3. Assemble the Trifle (15 minutes): Lightly brush ladyfingers with limoncello or fresh lemon juice. In a glass bowl, layer ladyfingers, lemon curd, mascarpone cream, and fresh raspberries. Repeat layers until ingredients are used, finishing with cream and a decorative handful of raspberries and lemon zest on top.
  4. Chill and Serve: Cover the trifle with plastic wrap and refrigerate for at least 2 hours (overnight preferred) to let flavors meld and ladyfingers soften. Serve chilled.

Notes

Watch lemon curd carefully to avoid graininess by keeping heat low and whisking constantly. Fold mascarpone gently into whipped cream to keep it airy. Lemon curd can be made a day ahead and refrigerated. Brush ladyfingers with limoncello or lemon juice to keep moist. For gluten-free, use almond flour cake or gluten-free ladyfingers. For dairy-free, substitute mascarpone and cream with coconut cream and dairy-free cream cheese.

Nutrition

Keywords: lemon raspberry trifle, lemon curd dessert, layered dessert, easy elegant dessert, mascarpone trifle, summer dessert, crowd-pleaser dessert

Find it online: https://eliplate.com/luscious-lemon-raspberry-trifle-recipe-easy-elegant-dessert-for-gatherings/