This stunning layered trifle combines tender lemon sponge cake, silky lemon curd, fresh raspberries, and clouds of whipped cream for a dessert that's as beautiful as it is delicious. Perfect for special occasions, it actually improves overnight as the flavors meld together.
Recipe Details
Ingredients
- 4 large large eggs, room temperature
- 120g caster sugar
- 120g plain flour, sifted
- 15ml lemon zest
- 30g unsalted butter, melted and cooled
- 4 large large egg yolks (for lemon curd)
- 100g caster sugar (for lemon curd)
- 80ml fresh lemon juice
- 15ml lemon zest (for curd)
- 75g unsalted butter, cubed (for curd)
- 500ml heavy cream
- 60g powdered sugar
- 10ml pure vanilla extract
- 300g fresh raspberries
- 60ml seedless raspberry jam
- 60ml limoncello or lemon juice (for soaking)
- garnish fresh mint leaves for garnish
Instructions
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Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake pan.
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For the sponge cake, whisk 4 large large eggs and 120g caster sugar in a large bowl for 8-10 minutes until pale, thick, and tripled in volume. Fold in 120g plain flour and 15ml lemon zest, then gently fold in 30g unsalted butter.
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Pour into prepared pan and bake for 20-25 minutes until golden and spring back when lightly touched. Cool completely, then slice horizontally into 3 layers.
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For lemon curd, whisk 4 large large egg yolks (for lemon curd), 100g caster sugar (for lemon curd), 80ml fresh lemon juice, and 15ml lemon zest (for curd) in a heavy saucepan. Cook over low heat, stirring constantly, for 8-10 minutes until thick enough to coat a spoon.
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Remove from heat and whisk in 75g unsalted butter until smooth. Press plastic wrap directly onto surface and refrigerate until cool.
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Whip 500ml heavy cream, 60g powdered sugar, and 10ml pure vanilla extract to soft peaks. Don't overwhip.
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In a small bowl, mix 60ml seedless raspberry jam with 2 tablespoons water to loosen. Brush cake layers with 60ml limoncello or lemon juice (for soaking).
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In a large glass trifle bowl or individual glasses, layer: cake pieces, raspberry jam mixture, lemon curd, 300g fresh raspberries, and whipped cream. Repeat layers, ending with cream.
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Refrigerate for at least 4 hours or overnight. Garnish with remaining raspberries and garnish fresh mint leaves for garnish before serving.
Tips
Sponge Success: The key to light sponge is proper whisking - the mixture should be very pale and hold a ribbon when lifted. Fold flour gently to maintain airiness.
Lemon Curd Texture: Cook curd slowly over low heat to prevent curdling. If lumps form, strain through a fine sieve while hot.
Assembly Order: Always start with cake on the bottom and end with whipped cream on top. This creates the prettiest presentation and best structural integrity.
Make-Ahead Advantage: This dessert is actually better made a day ahead - the flavors meld and the cake softens to perfect texture.
Individual Servings: For dinner parties, assemble in individual glasses or jars for elegant personal servings.
Seasonal Variations: Substitute strawberries, blackberries, or mixed berries when raspberries aren't in season. Adjust jam flavor accordingly.