RASPBERRY-LEMON TRIFLE
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
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
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
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 LEMON TRIFLE
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
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 BLUEBERRY TRIFLE
Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests. This mouthwatering lemon blueberry trifle is impressive yet incredibly easy!
Provided by Rebekah | Kitchen Gidget
Time 15m
Number Of Ingredients 7
Steps:
- Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
EASY LEMON TRIFLE
Lemon cake layered with homemade lemon cream makes up this easy lemon trifle. Bring on the spring with this bright and sunny dessert.
Provided by Heather
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
- In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
- Refrigerate the mixture for 1 hour or until syrupy.
- Once syrupy, mix in cream. Beat until cream slightly mounds.
- Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
- Cut the cake in small cubes before assembling the trifle.
- Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
- Top my lemon trifle with a twist of lemon peel.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 219 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
LEMON RASPBERRY TRIFLETTES
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.
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- In a small saucepan, heat the jar of raspberry preserves to just boiling. Turn heat to low, then add the pint of raspberries, reserving a few for garnish. Cook for 2-3 minutes on low heat just until the raspberries soften. Remove from heat and set aside to cool.
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SUMMER BERRY TRIFLE MASON JAR DESSERT - MY TURN FOR US
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- Crumble the angel food cake into bite size pieces. Use half of angel food cake pieces and place equally into 4-pint size mason jars
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- To make the custard, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
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INDIVIDUAL LEMON RASPBERRY TRIFLES - CHRISTINA'S CUCINA
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- Set aside as many whole raspberries as the number of trifles you are making, for the top of each one.
- Roughly crush the remaining fresh raspberries in a bowl and add the sugar and lemon juice. Set aside for 10 minutes, and it will develop some lovely juice.
LEMON RASPBERRY TRIFLE - GLORIOUS TREATS
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- Combine all ingredients in a double boiler (or a metal bowl over a pot of simmering water). Heat, while stirring (with a whisk), until mixture thickens. The lemon curd is done when it is thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool. If desired, pour lemon curd through a fine strainer before refrigerating. Lemon curd may be store in the fridge up to 2 weeks.
- You may use a Sponge Cake (I used the recipe in my book, Glorious Layered Desserts), Angel Food Cake, or Pound Cake.
- While the cake bakes, prepare raspberries by placing in a bowl and sprinkling 1-2 tablespoons of sugar evenly on the fruit. Stir and put in the fridge for 15-20 minutes, until there is some juice in the bottom of the bowl. Stir raspberries as needed to make sure the sugar gets dissolved and mixed in well. Frozen raspberries will be much juicer, so you'll have to adjust accordingly (fresh may need to sit in the fridge a bit longer). If using fresh berries, you may reserve a few for garnish if desired.
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- In a large bowl, whip together heavy cream, vanilla extract and powdered sugar. Beat until stiff peaks form. Set aside.
- Fold whipped cream into lemon mixture using a spatula or wooden spoon, until just combined. Don’t mix too much, you want to keep it fluffy.
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