Lemon and Raspberry Trifle
This Lemon and Raspberry Trifle is the perfect summer dessert. It has a lemon cake base, raspberry jelly, custard, fresh cream, fresh raspberries and lemon curd.
I absolutely love a trifle but for some reason, it isn’t something I make that often and I seriously need to change that. Starting with this Lemon and Raspberry Trifle. It is a little bit over the top and there are lots of elements, but it is absolutely worth it because it is sweet, tangy and utterly delicious.
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Lemon Cake
I decided to cheat slightly and used a shop-bought lemon cake. You can get lemon cake at pretty much every supermarket. Whether it is a loaf cake or a lemon drizzle cake, either will work perfectly in this recipe. I wouldn’t recommend using a lemon birthday cake style cake, or a cake with a lot of buttercream.
The cake is for the bottom layer of the cake, and we are going to cover that with raspberry jelly. I used a lemon loaf cake just because it is easier to cut into individual slices to cover the bottom and sides of the trifle.
Raspberry Jelly
I used raspberry jelly which is super quick and easy to make. The only other trifle recipe on my blog is my Cookie Dough Trifle and it doesn’t include a jelly layer. The jelly does need to be made first as you will see in the instructions as it needs to cool fully before you add it to the top of the lemon cake.
Before I added the raspberry jelly, I sprinkled some fresh raspberries over the top of the lemon cake. I tried to alternate the layers between lemon and raspberry, so you get the same amount of each flavour.
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Custard
I used a shop-bought vanilla custard and decided not to add any extra flavours to it. With my Cookie Dough Trifle, I added chocolate to the custard to make it chocolate flavoured but I decided that the vanilla custard worked perfectly with the lemon and raspberry and cut through the tanginess.
Cream
You must use double cream in your trifle. Single cream is too thin and won’t thicken. I added 1 tbsp of icing sugar to mine to sweeten it slightly, but this is completely optional.
Lemon Curd
As I was layering the trifle up, I felt I had a lot of raspberry elements and not as many lemon elements. That is where the lemon curd comes in. It is perfect for adding an extra layer of lemon goodness to your trifle.
Fresh Raspberries
I used fresh raspberries in a few layers of the trifle. You need to use fresh raspberries; this won’t work with frozen raspberries. Firstly, I added them to the bottom of the trifle before I poured over the jelly and then I added fresh raspberries in between some of the layers.
The freshness of the raspberries, mixed with the custard, cream and lemon curd is utterly divine.
Alternatives
You could swap out the raspberry elements for strawberry or blueberry.
Equipment
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Lemon and Raspberry Trifle
Ingredients
For the Raspberry Jelly
- 11.5 g Sugar-Free Raspberry Jelly Powder
- 285 ml Boiling Water
- 285 g Cold Water
For the Whipped Cream
- 600 ml Double Cream
- 1 tbsp Icing Sugar (optional)
Everything Else You'll Need
- 320 g Lemon Cake
- 500 g Ready-to-Serve Custard
- 400 g Lemon Curd
- 300 g Raspberries
Instructions
To Make the Raspberry Jelly
- Add the powdered jelly to a jug and pour on the boiling water. Whisk until the powder has dissolved.
- Pour in the cold water and whisk again.
- Leave to one side to cool fully. Stir it regularly to that it doesn't begin to set.
To Make the Lemon and Raspberry Trifle
- Slice your lemon cake into 1cm slices and place around the bottom of your trifle bowl. Make sure the entire bottom of the bowl is covered with your cake.
- Sprinkle over 100g of raspberries.
- Pour your jelly on top of your lemon cake and fresh raspberries, leave to cool and then refrigerate to set. The best way to do this is to pour the jelly onto the back of a spoon and drizzle it onto the cake layer to prevent it from splitting.
- Put the trifle into the fridge until the jelly is set. This should take 2-3 hours.
- Once the jelly is set pour half the custard onto the top of the jelly and spread to smooth.
- Spread over half of the lemon curd.
- Add the double cream to a separate bowl with the icing sugar and whisk until it reaches soft peaks.
- Add half the double cream to the top of the custard layer and smooth.
- Remove 1 tbsp of lemon curd and leave to one side. Spread over the remaining lemon curd.
- Add the remaining custard and sprinkle over 100g of raspberries.
- Finally, add the remaining double cream.
- Decorate the top with the remaining raspberries and drizzle over any left-over lemon curd.
Notes
- This Lemon and Raspberry Tart will last up to 3 days in the fridge.