A beautiful trifle and the festive season seem to go hand in hand and my Lemon Curd Trifle with Raspberries and Limoncello is a delicious update to the traditional sponge, custard, fruit, jelly and whipped cream version. For this version I sandwiched layers of pound cake with zesty lemon curd, doused with Limoncello and topped with fresh raspberries and chopped pistachios for splashes of festive colours and much needed texture.
I replaced the custard with my go to ingredient, labneh, full cream plain yoghurt that has been strained of its whey for about 24 hours. It yields a thick and tangy soft cheese consistency and I like to use it in place of mascarpone or cream cheese. It is less rich and in a dessert like this with a butter rich cake and the lemon curd it works perfectly. If you have been a long time reader of my blog, you will know I use labneh as an ingredient quite often. Click on this link for some recipe inspiration using labneh. It really is a super versatile ingredient.
A trifle is a great way to use up leftover ingredients such as cake and fruit and this recipe uses mostly store bought ingredients that don’t require any additional preparation and can be made a day in advance. Serve it in a fabulous glass bowl to show off all those layers.
I hope you enjoy this recipe for Lemon Curd Trifle with Raspberries and Limoncello. Once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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If you find yourself in warmer climates this holiday season, I have a few more festive desserts that you may love :
Frozen Berry Pavlova with White Chocolate Drizzle
Peppermint Crisp Ice Cream Cake

Lemon Curd Trifle with Raspberries and Limoncello
Ingredients
- 1 vanilla pound cake or madeira loaf
- 100 ml limoncello
- A jar of lemon curd
- 2 cups labneh or mascarpone or cream cheese
- 50 g brown sugar
- 350 g fresh raspberries
- 100 g pistachios chopped
- Whipped cream optional
Instructions
- Slice the pound or madeira cake in half lengthwise
- Spread one half thickly with lemon curd and sandwich the 2 halves back together
- Slice into thick fingers and place in the bottom of a glass bowl
- Drizzle liberally with the limoncello
- Sprinkle with half of the raspberries
- Add the brown sugar to the labneh and give it a stir
- Add a bit of milk to the labneh if it is very thick and spoon over the soaked cake in the bowl
- Top the labneh with a few more spoonfuls of lemon curd
- Cover and place in the fridge for at least 12 hours
- When ready to serve, you can top the trifle with whipped cream but I don’t think it is needed. The trifle is rich enough as it is.
- Top the labneh with the rest of the raspberries and the pistachios and serve
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