Lemon and Raspberry Trifle in Mason Jars

Lemon and Raspberry Trifle in Mason Jars

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"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."

Ingredients

35 m {{adjustedServings}} servings 1027 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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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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Reviews

5
  1. 8 Ratings

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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...