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Light Lemon Raspberry Easter Trifle

Light Lemon Raspberry Easter Trifle - featured image
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A light and fresh berry dessert perfect for spring, featuring layers of lemon curd, whipped cream, fresh raspberries, and pound cake. This no-bake trifle is quick to assemble and balances tart and sweet flavors beautifully.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 6 tablespoons unsalted butter, cut into small cubes
  • 1 1/2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pound pound cake or sponge cake, cut into 1-inch cubes (store-bought works great)
  • 1 1/2 cups fresh raspberries
  • 1 cup fresh blueberries or strawberries, sliced (optional)
  • Fresh mint leaves (optional garnish)
  • Extra lemon zest or thin lemon slices (optional garnish)

Instructions

  1. Make the Lemon Curd (about 15-20 minutes): In a medium saucepan, whisk together eggs, granulated sugar, fresh lemon juice, and lemon zest. Place over medium-low heat, stirring constantly to prevent curdling. Once thickened (8-10 minutes), remove from heat and whisk in butter until smooth. Transfer to a bowl and let cool completely. Strain if lumps form.
  2. Whip the Cream (about 5 minutes): In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the cooled lemon curd into the whipped cream until combined but still light and airy.
  3. Prepare Cake and Berries: Cut pound cake into 1-inch cubes. Rinse fresh raspberries and other berries, pat dry gently.
  4. Assemble the Trifle (about 10 minutes): In a trifle bowl or individual glasses, layer cake cubes, lemon-cream mixture, and fresh raspberries. Repeat layers until full, finishing with cream and berries.
  5. Chill and Serve: Refrigerate for at least 2 hours before serving. Garnish with fresh mint leaves and extra lemon zest.

Notes

Make lemon curd a day ahead to save time. Use a non-reactive saucepan for even cooking. Avoid overwhipping cream to prevent graininess. Layer berries last in each round to prevent bleeding. The trifle tastes better after chilling overnight. For dairy-free, substitute coconut cream and dairy-free butter. Gluten-free pound cake can be used for gluten-free version.

Nutrition

Keywords: lemon raspberry trifle, spring dessert, no-bake dessert, fresh berry dessert, lemon curd trifle, easy trifle recipe, Easter dessert

Find it online: https://atomicbite.com/light-lemon-raspberry-easter-trifle-recipe-easy-fresh-berry-dessert-for-spring/