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Raspberry Lemon Curd Trifle

Ingredients

MAKES 8-10 TRIFLES (OR 1 LARGE TRIFLE, SERVING 10-12)

PREPARATION TIME: 30 MINUTES (PLUS RESTING TIME IDEALLY OVERNIGHT)

Pound Cake (homemade or store bought; try angel food cake for a lighter dish)

1 Jar Bonne Maman Raspberry Preserves

1 Jar Bonne Maman Lemon Curd

2 pints fresh raspberries

2 cups heavy cream

1 tablespoon pure maple syrup

1 teaspoon pure vanilla extract

Directions

Whipped cream: Pour heavy cream in the bowl of an electric mixer (or use a hand mixer). Whip together the cream, maple syrup and vanilla extract into soft peaks. Be careful not to overmix.

Prep: Cut the pound cake into small cubes or thin circular slices to fit the inside an empty preserves jar, and set aside. Ready a prep station, including the cake pieces, preserves, lemon curd and whipped cream.

Assemble: In the bottom of each jar (or trifle dish), place a layer of cake. Top with a layer of raspberry preserves, followed by a single layer of raspberries, then a layer of lemon curd, and finally a layer of whipped cream. Repeat the layers until you reach the top of the jar or dish.

Cover and refrigerate for at least 3-4 hours, or ideally overnight. Before serving, uncover and decorate with a dollop of lemon curd and a few raspberries.

JAR HACK: To make the most adorable mini trifles, upcycle your empty Bonne Maman jars for this dish. Simple wash out your finished jars, and layer with the ingredients for each serving. For a special finishing touch, wrap each jar with a delicate ribbon or colorful string.   Best prepared and chilled in the fridge 3-4 hours in advance, or ideally overnight, to allow the flavors times to soften and come together as the perfect dessert for outdoor entertaining or any special occasion
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