Raspberry Lemon Trifle
Serving Size: Serves 4-6
1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup water
1 jar Harrowgate Lemon Curd
Fruit and Topping:
4 1/2-pint baskets fresh raspberries
1/4 cup plus 3 Tablespoons sugar
1 Brennan’s Shortcakes
2 cups whipping cream
We love trifles because they look so impressive and taste so yummy. This does have to chill overnight so make sure that you give yourself enough time.
For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.For fruit and topping:
Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 1/3 of the Lemon Spread, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.