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.
Servings: 10 Servings
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.