Description
A refreshing and beautiful dessert that combines layers of lemon curd, whipped cream, and fresh raspberries, all without baking.
Ingredients
Scale
- 1 recipe Homemade Lemon Curd (or use 1 1/2 cups store-bought)
- 16 oz cream cheese (softened at room temperature)
- Zest from 2 large lemons
- 1 1/2 tsp vanilla extract (or vanilla bean paste)
- 1/2 cup lemon curd (from prepared lemon curd)
- 1 1/2 cups powdered sugar
- 2 cups heavy whipping cream (well-chilled)
- 6 cups fresh raspberries
- 2 cups raspberries (crushed)
- 1 1/2 to 2 cups raspberry lemonade
- 26 to 30 pieces ladyfinger cookies
- 1/2 cup heavy whipping cream (well-chilled)
- 1 large lemon (cut into wedges; for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the lemon curd by combining lemon juice and sugar over medium heat until melted, then whisk in eggs and zest until thickened.
- Beat the softened cream cheese in a large bowl until smooth, then add lemon curd and vanilla extract followed by powdered sugar.
- Fold in the whipped cream until combined, creating a light and fluffy mixture.
- Crush the extra raspberries into a puree, adding sweetness if desired, and prepare raspberry lemonade for soaking ladyfingers.
- Layer soaked ladyfingers in a trifle dish, followed by creamy lemon filling, crushed raspberries, and fresh raspberries.
- Repeat the layering until ingredients are used, finishing with creamy lemon topping.
- Dollop remaining whipped cream on top and garnish with lemon wedges and fresh mint leaves.
- Serve immediately or chill in the refrigerator for at least four hours.
Notes
Make ahead by preparing the lemon curd a day in advance. This dessert tastes better after chilling as flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 17g
- Sodium: 173mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 95mg