Lemon Raspberry Trifle Recipes

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LEMON RASPBERRY TRIFLETTES



Lemon Raspberry Triflettes image

Provided by Food Network

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 7

1/4 cup cream sherry
12 slices firm white sandwich bread, crusts removed, bread quartered into about 1 by 3 1/2-inch strips
1 cup store-bought lemon curd
1/2 teaspoon finely grated lemon zest
2 cups heavy cream
2 containers (about 6 ounces each) fresh raspberries
1/2 cup raspberry-flavored liqueur, such as Chambord

Steps:

  • Mix liqueur and sherry and brush both sides of each of the bread strips. Arrange liqueur-soaked bread strips around the sides of 8 stemmed goblets or individual glass bowls.
  • Whisk lemon curd to loosen, then whisk in zest. Beat heavy cream to soft peaks. Measure 1 1/2 cups of the whipped cream and stir into lemon curd.
  • Drop 5 to 6 raspberries into each of the 8 goblets or bowls. Spoon about 2 tablespoons of the lemon mixture over each portion of berries, then 2 tablespoons of the whipped cream over each portion of lemon mixture. Repeat once more with berries, lemon mixture, and whipped cream. Top with remaining raspberries. Cover with plastic and refrigerate until ready to serve. Can be made up to 8 hours in advance.

RASPBERRY-LEMON TRIFLE



Raspberry-Lemon Trifle image

Categories     Dairy     Fruit     Dessert     Raspberry     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 15

Syrup
1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup water
Curd
4 large eggs
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel
Fruit and topping
4 1/2-pint baskets fresh raspberries
1/4 cup plus 3 tablespoons sugar
1 16-ounce frozen pound cake, thawed
2 cups chilled whipping cream

Steps:

  • 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.
  • 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.)
  • For fruit and topping:
  • Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
  • 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. Cover; chill overnight.
  • Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

RASPBERRY LEMON TRIFLE



Raspberry Lemon Trifle image

This is from Bon Appetit. It uses a frozen pound cake to make it a little easier than their normal recipes. Start to make a day ahead as it needs to chill overnight. Time to make does not include that time!

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup water
4 large eggs
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup unsalted butter, room temperature
1 tablespoon grated lemon peel
2 pints fresh raspberries
1/4 cup sugar
3 tablespoons sugar
16 ounces frozen pound cake, thawed
2 cups chilled whipping cream

Steps:

  • 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.
  • 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.).
  • For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
  • 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. Cover; chill overnight.
  • Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

LEMON AND RASPBERRY TRIFLE IN MASON JARS



Lemon and Raspberry Trifle in Mason Jars image

Use 2-cup mason jars for these pretty make-ahead summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can easily be doubled.

Provided by VVVVV

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 35m

Yield 4

Number Of Ingredients 12

¼ cup water
¼ cup lemon juice
¼ cup white sugar
3 tablespoons dry sherry
½ (16 ounce) loaf prepared pound cake, cut into 1-inch cubes
1 cup mascarpone cheese
¾ cup lemon curd
4 teaspoons lemon zest
1 cup lemon curd
2 cups fresh raspberries
1 (1 ounce) square semisweet chocolate, grated
1 ⅓ cups pressurized whipped cream

Steps:

  • Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
  • Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

Nutrition Facts : Calories 1027.3 calories, Carbohydrate 146.4 g, Cholesterol 299.9 mg, Fat 50.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 27.6 g, Sodium 439.1 mg, Sugar 114.3 g

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

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