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Lemon Trifle

Lemon Trifle

1/4 cup fresh lemon juice 1/4 cup granulated sugar
12 -ounces cream cheese, softened One 8-ounce jar prepared lemon curd
2 cups heavy cream 22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries Powdered sugar, for garnish
Whipped cream, for serving

 

A clear trifle bowl with layers of lady fingers, raspberries and lemon cream

In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.

Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.

To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.

Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

 

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