Individual Lemon Raspberry Trifles
A no cook, no bake beautiful dessert that's just a perfect during hot summer months as it is in wintertime.
Ingredients
- 2 slices lemon cake (my Better than Starbucks Lemon Loaf is perfect, but don't use the icing or brown edges in the trifles- recipe in NOTES)
- 1 cup raspberries
- 1 Tbsp sugar
- 1 tsp lemon juice freshly squeezed
- 1 cup whipped cream (real cream, not Cool Whip or the spray stuff in a can)
- 2 Tbsp raspberry liqueur or Limoncello drizzled (optional)
Instructions
- Set aside as many whole raspberries as the number of trifles you are making, for the top of each one.
- Roughly crush the remaining fresh raspberries in a bowl and add the sugar and lemon juice. Set aside for 10 minutes, and it will develop some lovely juice.
- Put some pieces of cake in the bottom of the glasses, and drizzle with liqueur if using.
- Top with some crushed raspberries, cream and repeat once more, ending with cream.
- Top with a fresh raspberry and refrigerate for at least half an hour or so before serving.
Notes
- Recipe for lemon pound cake, but any lemon cake will work. Even this gluten free lemon cake.
- Make this in a large glass bowl for a bigger crowd or when you want to make it more quickly.
Nutrition
Serving: 1 trifle | Calories: 273kcal | Carbohydrates: 58g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 471mg | Potassium: 65mg | Fiber: 2g | Sugar: 31g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 1mg
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