For a lighter treat this winter, try making a Raspberry-Lemon Trifle. Since it calls for purchased pound cake, it’s simple to make. But be sure to begin preparing the trifle one day ahead.



  • ½ cup granulated sugar
  • ⅓ cup fresh lemon juice
  • ¼ cup water


  • 4 large eggs
  • 1 cup granulated sugar
  • ⅓ cup fresh lemon juice
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon grated lemon peel

Fruit & Topping:

  • 4 ½-pint baskets fresh raspberries
  • ¼ cup plus 3 tablespoons granulated sugar
  • 1 (16-oz.) frozen pound cake, thawed
  • 2 cups chilled whipping cream
  • mint leaves, lemon zest (for garnish)


  1. To make the syrup, combine the sugar, lemon juice, and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cool, cover, then chill.
  2. To make the curd, whisk the eggs, sugar, and lemon juice in a heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto the surface of the curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
  3. For the fruit and topping, combine 2 baskets raspberries and ¼ cup sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally, about 30 minutes. Cut the cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with ⅔ cup curd, then half of mashed berries. Repeat layer. Top with remaining cake, syrup, and curd. Cover; chill overnight.
  4. Beat the cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center. Garnish with mint leaves or lemon zest. Makes 16 servings.

(Source: Bon Appetit.)

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...