Lemon and Raspberry Trifle

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  • Total Time: 5 hrs
  • Hands-on Time: 45 mins
  • Makes: 8 servings

A traditional European dessert that presents beautifully with layers of organic-lemon-infused whipped cream, ripe red berries and ladyfingers. Easy to make, and can be made up the day before.



    To Make the Vanilla Lemon Whipped Cream:

    1. Chill mixing bowl in freezer for 15min.
    2. Into chilled bowl, add whipping cream, powdered sugar, vanilla extract and lemon flavor.
    3. Whip in a stand mixer or with electric hand mixer for 5 to 7 minutes, until soft peaks form. Refrigerate until ready to use.

    To Make the Vanilla Infused Simple Syrup:

    1. In a small saucepan, add sugar and water. Cook over medium-high heat for approximately 2 minutes until sugar has dissolved, whisking frequently.
    2. Remove from heat and whisk in vanilla extract.

    To Make the Trifle:

    1. Line bottom of serving dish with ladyfingers.
    2. Drizzle with a modest amount of vanilla simple syrup.
    3. Add a layer of vanilla lemon whipped cream.
    4. Add a layer of raspberries.
    5. Repeat steps 1 through 4 until top of dish is reached.
    6. Loosely cover and refrigerate for 2 to 4 hours or overnight before serving. (Keeps well in the refrigerator for up to 2 days.)


    Chef’s Tips:

    Just before serving, sprinkle lemon zest and sliced or slivered almonds for garnish.

    Substitute brandy, flavored or traditional, for the Vanilla Infused Simple Syrup.

    Save leftover simple syrup for homemade drinks.

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