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.

Mrs. Fancypants Lemon Drizzle cake, who could resist??? Click on the photo for the recipe.

Today I’m sharing with you my Raspberry & Lemon Trifle. This dessert has 4 components:

  1. Lemon cake
  2. Raspberry compote
  3. Lemon curd
  4. 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.

Divide your cake, lemon curd and compote into three to make layering easy. You should end up with lemon curd on top just like above.

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! Enjoy your trifle and happy baking!

Difficulty: Easy

Raspberry and Lemon Trifle

Serves 6-8


  • Lemon curd:
  • Raspberry compote:


0/7 Instructions
  • 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.


  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.



School holidays are coming and a lot of parents are looking for fun things to do with their kids. If you can’t order my Christmas Cookie Tree Kit, you don’t have to miss out on all the fun! I am sharing the recipe and the video for assembly so you can make this at home too.

Growing up, I never really associated gingerbread house with Christmas because in the Philippines they’re not really popular, however, everybody associates Christmas trees with Christmas, so I thought making a Christmas Tree made of cookies would be so cool! I use vanilla sugar cookies for the base and icing sugar and food colouring for the icing. You can use a small star nozzle for some fancy piping, or just leave it as is for something more straight forward. I made 2 trees to shoot this video and I used different styles in each so you can see and decide how you want to decorate yours.

In the end, this is all about getting your creative juices running and having some fun. The best part is, this makes a great centrepiece for your Christmas table and everyone can have a piece after the feast! Nom nom nom.





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I suggest you watch the video before you start assembling the tree. The important thing is to get the correct consistency of the icing. Now, if you are in Sydney, then you’re lucky! You can still order my kit from Mrs.Fancypants Kitchen. I only have a few delivery slots left for Christmas, so make sure you put your Christmas order in soon. There are so many goodies available in the kitchen, so don’t hold back. They’re only available for a limited time.



Have fun making this! It will keep the little ones busy for sure. Don’t forget to let me know how you fared via the comments below or by tagging me on social media. I hope you have a very Merry Christmas and a brighter 2021 with your loved ones!



Difficulty: Medium

Christmas Cookie Tree

Makes 2 Christmas Trees




0/9 Instructions
  • In the bowl of your stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add vanilla & egg and beat on high until combined.
  • Meanwhile sift cornflour, salt and flour together. Turn beater down to low and spoon the dry ingredients until combined.
  • Dust a bench top with flour then roll out the dough to 3mm thickness. If its too soft put it in the fridge for 15 minutes.
  • Using an 8pc star cutter set, cut-out one of each size then the same number of the smaller sizes. You will use the smaller stars in between each layer to give your tree height and make piping the leaves easier later.
  • Finally cut-out one more smallest star for your topper. You should have at least 17 stars for 1 tree. This recipe makes enough dough for 2 trees. Place them carefully on a lined baking tray and chill for 30 minutes while you preheat your oven to 180C.
  • Bake the cookies for 12-15 minutes or until the bottoms are light brown but the tops should still be quite light. Set aside until cookies are completely cooled down.
  • Get a piping bag ready. In a small bowl mix icing sugar, food colour and liquid flavouring if using. Start by adding 5ml of water then stir. Your icing should look like a thick paste so that it doesn't run and drip down your tree. Watch the video to see the consistency of my icing. If the mix is too thick, add 1/2 tsp of water at a time until you get a good paste-y consistency.
  • Transfer icing to a piping bag and nip a the tip. Pipe some icing to cover your star topper then cover it with gold sprinkles and let dry, if you don't want to use gold sprinkles, use the Christmas sprinkles or just dust the cookie with icing sugar without any icing.
  • Using the icing as glue, build your tree one cookie after another just like the video. When you reach the top, use some more icing as glue to stick the star topper on the tree. Dust with icing sugar for snowy effect.