Raspberry and Lemon Trifle

Raspberry and Lemon Trifle

Serves 6-8
Ingredients
  • 1 Mrs.FP lemon drizzle cake (see notes)
  • 60 ml water (or 3 tbsp)
  • 600 g plain greek yogurt (or whipped cream)
    • Lemon curd:
  • 3 large eggs
  • 150 g sugar (or 3/4 cup)
  • 2 medium lemons, zest and juice
  • 50 g sugar (or 1/4 cup)
    • Raspberry compote:
  • 200 g raspberries, frozen or fresh (or 2 cups)
  • 125 g fresh raspberries
Instructions
  1. Make the cake and cut it up into small pieces or if you have leftover cake, cut it up into small pieces.
    2. Lemond curd:
  2. Place all ingredients except for butter in a medium bowl on top of a double boiler. Whisk continuously until the lemon curd thickens and coats the back of the spoon. If you have a thermometer, cook to 75C.
  3. Take off from the double boiler and whisk in the butter one by one. Set aside to cool.
    4. Raspberry compote:
  4. Place all the ingredients in a sauce pan, mix together. Bring to the boil until the sugar dissolves. Remove from heat and cool down.
    5. Assemble:
  5. Divide the cake pieces, yogurt or cream, lemon curd and compote into 3. Take 2 heaping tablespoons of the compote and place it in a bowl for later.
  6. Line the bottom of a small trifle bowl with 1/3 of the cake pieces. Layer 1/3 of compote then 1/3 of the lemon curd and 1/3 of the yogurt/cream. Repeat until you have 3 layers, the yogurt/cream should be on top. Let set in the fridge.
  7. Before serving, gently toss the fresh raspberries in the reserved raspberry compote and spoon on top of the trifle.
Recipe Notes

  1. Here is the recipe for my Lemon Drizzle Cake, just make the cake base in a loaf pan if you're making from scratch.