Lemon and Raspberry Trifle
Total Time: 05h 00m
Hands-on Time: 00h 45m
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.
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Ingredients
- For the Vanilla Lemon Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons Simply Organic® Pure Madagascar Vanilla Extract
- 1 teaspoon Simply Organic® Lemon Flavor
- For the Vanilla-Infused Simple Syrup:
- 1/3 cup cane sugar
- 1/3 cup water
- 1/2 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- For the Trifle:
- Traditional trifle bowl or 3- to 4-quart deep serving dish
- 7 ounces ladyfingers
- 3 to 4 tablespoons Vanilla-Infused Simple Syrup
- 2 cups Vanilla Lemon Whipped Cream
- 12 ounces fresh or frozen (then thawed) red raspberries
Directions
- Chill a mixer bowl in freezer for 15 minutes.
- Into chilled bowl, add whipping cream, powdered sugar, vanilla extract and lemon flavor.
- In a stand mixer or with electric hand mixer, whip for 5 to 7 minutes, until soft peaks form. Refrigerate until ready to use.
- In a small saucepan, add sugar and water. Cook over medium-high heat for approximately 2 minutes until sugar has dissolved, whisking frequently.
- Remove from heat and whisk in vanilla extract.
- Line the bottom of a serving dish with ladyfingers.
- Drizzle with a modest amount of vanilla simple syrup.
- Add a layer of vanilla lemon whipped cream.
- Add a layer of raspberries.
- Repeat steps 1 through 4 until top of dish is reached.
- Loosely cover and refrigerate for 2 to 4 hours or overnight before serving. (Keeps well in the refrigerator for up to 2 days.)
- Just before serving, sprinkle on some 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.
