Raspberry-Lemon Trifle

4.4(78)

This summery trifle is simple to make since it calls for a purchased pound cake. Begin preparing the trifle one day ahead.

by Epicurious·published 2004-08-20

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Servings

Makes 16 servings

Total time

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Calories / serving

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Ingredients (12)

serves

1/2 cup sugarsugar
1/3 cup fresh lemon juicelemon-juice
1/4 cup waterwater
4 large eggsegg
1 cup sugarsugar
1/3 cup fresh lemon juicelemon-juice
1/2 cup (1 stick) unsalted butter, room temperaturebutter
1 tablespoon grated lemon peellemon
4 1/2-pint baskets fresh raspberriesraspberry
1/4 cup plus 3 tablespoons sugarsugar
1 16-ounce frozen pound cake, thawed
2 cups chilled whipping creamcream

Instructions (5 steps)

01Combine 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.
02Whisk 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.)
03

04Cut 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.

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