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 Tiramisu Frozen Tiramisu

Frozen Berry Pavlova with White Chocolate Drizzle Frozen Berry Pavlova

Peppermint Crisp Ice Cream Cake Peppermint Crisp Ice Cream Cake

Lemon Curd Trifle with Raspberries and Limoncello

Lemon Curd Trifle with Raspberries and Limoncello

Servings 6

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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