John Myers
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Lemon Trifle with Raspberries
The perfect lemon trifle with raspberries recipe with a picture and simple step-by-step instructions.
- 0,5 Lemon cake, see my kb
syrup
- 100 Ml. Water
- 100 Size Sugar
- 2 El. Lemon juice
cream
- 200 Ml. Cream
- 300 Size Greek yogurt
lemon curd
- 100 Size Butter
- 100 Size Sugar
- 2 Egg yolk
- 2 Lemons, the juice of them
Besides that
- 150 Size Raspberries
Preface
- I had baked a lemon cake, but I couldn’t get it out of the mold. When I got part of the cake out of the mold, it was visually impossible to save. So I got the idea to make a trifle out of it. Took half the cake for my trifle, frozen the other half (for another trifle).
- Here is the link to my lemon cake: lemon cake
syrup
- Let the sugar simmer with water and lemon juice for about 15 minutes over low heat. Allow to cool slightly. Finely crumble the cake and place in a glass bowl, spread the syrup over the kitchen crumbs with a spoon.
cream
- Whip the cream until stiff. Fold in the yogurt. I don’t add additional sweetness here, but if you like, you can do it. Pour the cream on the cake crumbs and smooth out a little.
lemon curd
- Melt the butter in a saucepan. Mix the egg yolks with the sugar and add this mixture to the butter. Add the juice of two lemons and cook over low heat while stirring until the mixture thickens (approx. 8-10 min.).
- Let the lemon curd cool down. It then thickens a little.
- In order to be able to distribute the lemon curd better on the cream, I give 3-4 tbsp. Add water and stir it. Then spread the lemon curd on the cream.
- Place the raspberries on the lemon curd and cool for at least 1 hour.
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