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Lemon and Raspberry Trifle in Mason Jars
Lemon and Raspberry Trifle in Mason Jars
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Create elegant summer desserts in mason jars with sherry or limoncello. Double the recipe for a crowd.
Ingredients:
  • 1 cup lemon curd
  • 0.25 cup water
  • 0.25 cup lemon juice
  • 0.25 cup white sugar
  • 3 tablespoons dry sherry
  • 0.5 (16 ounce) loaf prepared pound cake, cut into 1-inch cubes
  • 1 cup mascarpone cheese
  • 0.75 cup lemon curd
  • 4 teaspoons lemon zest
  • 2 cups fresh raspberries
  • 1 (1 ounce) square semisweet chocolate, grated
  • 1.3333333730698 cups pressurized whipped cream
Instructions:
  • In a saucepan, combine lemon juice, water, and sugar. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves (about 5 minutes). Remove from heat and stir in sherry. Evenly distribute pound cake among four 2-cup mason jars and pour the lemon syrup over the cakes.
  • Mix mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Spoon the cheese mixture into jars and press down to make an even layer. Add 1 cup lemon curd on top for another layer. Finish with raspberries and a sprinkle of chocolate. Chill for 15 minutes to 24 hours. Serve with a dollop of whipped cream on top.

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