READY IN 35 mins

Lemon and Raspberry Trifle in Mason Jars

Read Reviews (4)

"Use 2-cup mason jars for these pretty make-ahead summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can easily be doubled." — VVVVV

Directions

Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 35 mins

Reviews More Reviews

Nov 14, 2011

I had some lemon curd I wanted to mix with mascarpone so I used this recipe as a guideline, but kind of did my own thing... I used half a prepared Entemann's pound cake cut in small cubes, then put raspberries and blackberries on top of that, sprinkle with a teaspoon of Grand Marnier, then the lemon curd/mascarpone mixture, and then repeated the layers, ending with a third layer of cake and berries. Topped with fresh whipped cream :) The Grand Marnier got pretty strong as we got down to the bottom! Next time I would make this the night before. And I put mine in wine glasses instead of jars. Thank you for this great idea :)

—Brook

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Jul 17, 2011

I just made these for this weekend's camping family reunion. I assembled them on-site having prepared the ingredients at home. They turned out great! I used the basic recipe and filled 8 cup jars, rather than 4 pint jars. Everyone loved them. I wouldn't change a thing, other than shave a little more chocolate than I did!

—maggie

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6 Ratings

Dec 31, 2011

This was a lot of work but I modified this to work in a large trifle bowl. I double the ingedients, plus added in 2 batches of homemade whipped cream from this site. I layered half of the pound cake and few raspberries in the bottom of the bowl and sprinkled with a good amount of the water/lemon juice/sugar mixture. Then, after mixing the cheese, lemon curd and lemon zest, I added half of the mixture to one batch of whipped cream and layered on top of the cake/raspberries. I basically did two layers of this, topping with the cream/cheese/curd mixture. On top, I added some plain whipped cream, the raspberries and chocolate shavings. The cheese/curd mixture was way too strong if left alone. It was great when mixed with the whipped cream.

—Forensicmom

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Jan 17, 2013

I have not made this recipe, I just found it here and it sounded wonderful so happily looked forward to reading the reviews of those who have. The problem is, most of the reviewers tell how they modified it, not if it was a good or bad recipe. Shouldn't there be another section for modification's that made a recipe good or better and leave reviews for actual reviews on the recipe as given? The reason I gave it 5 stars is because I couldn't submit this without a rating.

—Diana

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Nutrition

Calories
1027 kcal
51%

Carbohydrates
146.4 g
47%

Cholesterol
300 mg
100%

Fat
50.3 g
77%

Fiber
5.2 g
21%

Protein
8.9 g
18%

Sodium
439 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon and Raspberry Trifle in Mason Jars

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1027
Calories from Fat: 453

% Daily Value *
Total Fat 50.3g 77 %
Saturated Fat 27.6g 138 %
Cholesterol 300mg 100 %
Sodium 439mg 18 %
** Potassium 220mg 6 %
Total Carbohydrates 146.4g 47 %
Dietary Fiber 5.2g 21 %
Protein 8.9g 18 %
Sugars 114.3g
** Vitamin A 27 %
** Vitamin C 42 %
** Calcium 17 %
** Iron 16 %
** Thiamin 11 %
** Niacin 17 %
** Vitamin B6 5 %
** Magnesium 7 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.