Raspberry Trifles with lemon cream


Raspberry Trifles with lemon cream

With a strikingly beautiful presentation and an equally delectable taste, these Raspberry Trifles do right by the tiny, yet mighty, berries. A luscious homemade lemon cream boosts the raspberry flavor and adds a bit of brightness, while layers of purchased pound cake keep things easy. A fresh raspberry sauce ensures there’s raspberry flavor in every layer, bright green pistachios offer a salty crunch, and a few fresh raspberries sprinkled over the top add even more color to an already stunning dessert.

It’s safe to say, this dessert will be in regular rotation for the next few warm-weather months, so stock up on those raspberries!


4 servings

Total Time

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Buying Raspberries

Look for berries that are plump and brightly colored. Avoid any that still have hulls attached, a sign they were picked prematurely.


For the lemon cream, heat milk in a saucepan over medium until it begins to steam and bubble around edges; remove from heat.

Whisk together ¼ cup granulated sugar, yolks, 2 Tbsp. cornstarch, zest, and ⅛ tsp. salt in a bowl. Gradually whisk in warmed milk until smooth.

Pour custard into same saucepan and whisk in 1 Tbsp. lemon juice. Bring custard to a boil over medium heat; whisk until thick, 1 minute.

Off heat, stir in butter and vanilla until butter melts. Transfer custard to a bowl, cover with plastic wrap, pressing it onto the surface, then cool to room temperature.

Beat heavy cream to nearly stiff peaks. Add powdered sugar and

Fold whipped cream into cooled custard, just until incorporated.

For the raspberry sauce, heat 3 pkg. raspberries, ⅓ cup granulated sugar, 1 Tbsp. lemon juice, and pinch of salt in a saucepan over medium. Simmer sauce until berries break down, about 10 minutes.

Press berries through a fine-mesh sieve, discarding solids. Return raspberry juice to saucepan and bring to a boil. Whisk together water and 2 tsp. cornstarch; whisk into boiling juice. Boil sauce, stirring often, until sauce thickens, 23 minutes; set aside to cool.

Layer ½ cup cake into the bottom of each of four 8–9-oz. dishes. Top each with raspberry sauce, fresh raspberries, and lemon cream; repeat layers. Garnish trifles with pistachios and remaining fresh raspberries. beat to combine.


For a super-smooth sauce, sans seeds, line a sieve with cheesecloth, then press to capture only the juice.


For the best flavor, use freshly squeezed lemon juice to make the lemon cream and raspberry sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 716

% Daily Value*

Total Fat 39g 60%

Saturated Fat 21g 105%

Cholesterol 311mg 103%

Sodium 425mg 17%

Carbs 95g 31%

Fiber 1g 4%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

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