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Lemon and Raspberry Trifle in Mason Jars


"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."
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35 m servings 1027 cals
Original recipe yields 4 servings


  • Calories:
  • 1027 kcal
  • 51%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 146.4g
  • 47%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 300 mg
  • 100%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. 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.

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Read all reviews 7
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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 ...

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 ...

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 poun...

Wow! Now this was an excellent dessert that made a great presentation! It really didn't take a lot of time or effort to create something special that provided a wonderful ending to dinner. To li...

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 the...

This is delicious. We modified it slightly by using lemon pound cake . We also layered it into an 8.5 x 11 casserole dish. We split the mascarpone mixture and pound cake into two portions and ...

Very good with a sweet sherry but much better than pound cake is a sponge cake (many recipes on this site). Pound cake tends to be too dense for a trifle of any kind.