Lemon And Raspberry Trifle In Mason Jars Food

LEMON-RASPBERRY TRIFLE

Lemon-Raspberry Trifle image

This lemon-raspberry trifle is a great summer dessert to share at gatherings.

Provided by Suzie

Categories Trifles

Time 45m

Yield 18

Number Of Ingredients 9

Ingredients

¾ cup water
1 cup white sugar
¼ cup lemon juice
1 large lemon, zested
3 (6 ounce) containers fresh raspberries
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
4 tablespoons lemon curd
4 cups prepared vanilla pudding
1 (16 ounce) prepared pound cake, cut into cubes

Steps:

Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 48.3 g, Cholesterol 59.2 mg, Fat 10 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.8 g, Sodium 198.3 mg, Sugar 34.8 g

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

Ingredients

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

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