So you made my Lemon Drizzle cake but didn’t finish it? You’ll be the first, but don’t throw out your leftover cake just yet, make it into another dessert that you could enjoy!
Now, if leftover lemon cake isn’t your problem and you’re simply looking for a trifle recipe, that’s fine too! You can bake 1 recipe of my Lemon Drizzle cake in a large loaf pan and skip the syrup and glaze.
Today I’m sharing with you my Raspberry & Lemon Trifle. This dessert has 4 components:
- Lemon cake
- Raspberry compote
- Lemon curd
- Plain natural yogurt
So we have the lemon cake recipe covered, now the raspberry compote is pretty straight forward. You’ll need frozen raspberries, sugar and water. Bring to the boil in a pot until the sugar dissolves then turn the heat off. So that’s easy too.
Most trifle recipes call for custard, to be honest, I used lemon curd because I have plenty of lemons and I wanted to make my trifle colourful and I definitely achieved that. This trifle is so pretty it looks like Christmas! The best part is, it takes less than 15 minutes to make this lemon curd, plus 5 minutes for the compote, all this while your cake is in the oven, and if you already have leftover cake, then this dessert will take you less than an hour to assemble. No one would think that when they see it though, I mean how pretty is it???
So when you have everything ready, it’s time to layer. I recommend dividing the cake, curd and compote into three. Then take 2 generous spoons of the compote out and into a bowl and reserve for later. Then you start layering the cake, lemon curd then raspberry compote, you will have 3 layers with the lemon curd on top. Let it set in the fridge for at least 1 hour.
When you’re about to serve, mix the fresh raspberries and the reserved compote together. Dollop the yogurt on top of the trifle then finish with the raspberry mix. if you have some mint handy, take the baby leaves a sprinkle on top, otherwise, it’s beautiful the way it is.
So what do you think? Isn’t it pretty? And you didn’t have to throw out leftover cake, double win! Now, servings… This is a “small” trifle, but it still serves 5-6 people depending on how much you love dessert. And don’t we all love dessert?
If you make this recipe, have any questions, or comments, please feel free to comment below. If you post photos on social media, I’d love to see them so use #mrsfancypantsrecipes or tag @mrs.fancypants.recipes! Enjoy your trifle and happy baking!
Raspberry and Lemon Trifle
- Lemon curd:
- Raspberry compote:
- Make the cake and cut it up into small pieces or if you have leftover cake, cut it up into small pieces. Lemond curd:
- 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.
- Take off from the double boiler and whisk in the butter one by one. Set aside to cool. Raspberry compote:
- Place all the ingredients in a sauce pan, mix together. Bring to the boil until the sugar dissolves. Remove from heat and cool down. Assemble:
- 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.
- 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.
- Before serving, gently toss the fresh raspberries in the reserved raspberry compote and spoon on top of the trifle.
- Here is the recipe for my Lemon Drizzle Cake, just make the cake base in a loaf pan if you're making from scratch.