Raspberry-Lemon Trifle

Name: Raspberry-Lemon Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 4 larges eggs; 79 milliliters fresh lemon juice; 1 Tbsp grated lemon peel; 454 grams frozen pound cake, thawed; 2 pints baskets fresh raspberries; 59 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 59 milliliters water; 473 milliliters chilled whipping cream

Raspberry-Lemon Trifle is a gluten free recipe with 16 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 19g of fat, and a total of 295 calories. It is an affordable recipe for fans of Scottish food. Not a lot of people really liked this dessert. If you have water, butter, lemon peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Sugar

Water

Equipment you will use

Sauce Pan

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend.

Ingredients you will need

Lemon Juice

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes.

Ingredients you will need

Lemon Peel

Butter

Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork.

Ingredients you will need

Raspberries

Berries

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Bowl

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.

Ingredients you will need

Berries

Syrup