3-Ingredient Raspberry Lemonade British Trifle Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
10 minutes
Servings:
8 Servings
Ingredients
  • 6 pints fresh raspberries, divided
  • 1 (1-pound) frozen or fresh pound cake
  • 16 ounces prepared lemon curd
Directions
  1. Add 4 pints of raspberries to a large saucepan.
  2. Bring to a simmer, crushing the berries with a spoon as they cook.
  3. Add ¼ cup water to the berries to thin the puree and cook for 5 minutes.
  4. Strain the puree through a fine sieve set over a heat-proof bowl or container, pushing on the solids and seeds to extract all of the juices.
  5. Set the container in the refrigerator to cool the puree, stirring occasionally (about 30 minutes).
  6. While the puree cools down, trim the pound cake of any brown crust.
  7. Cut the pound cake into ½-inch slices, then cut each slice into cubes.
  8. In a trifle dish or other deep bowl, start by covering the bottom with a thin layer of raspberry puree.
  9. Add half of the pound cake cubes.
  10. Drizzle with more puree to cover.
  11. Spread half of the lemon curd over top.
  12. Add 1 pint fresh raspberries in a single layer.
  13. Repeat the process with the cake and puree, and finish with lemon curd.
  14. Use the remaining pint of berries to garnish the top of the trifle.
  15. Refrigerate the trifle for at least 1 hour to allow the cake to absorb some of the liquid.
  16. Scoop the trifle into individual bowls to serve.