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Lemon and Raspberry Trifle in Mason Jars

Lemon and Raspberry Trifle in Mason Jars

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    35 m
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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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

Brook
12

Brook

11/14/2011

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 :)

maggie
9

maggie

7/17/2011

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!

Tara Robertson Fontz
7

Tara Robertson Fontz

12/31/2011

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.

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