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Lemon and raspberry trifles
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Prep Time:
135 minutes
Cook Time:
Total Time:
135 minutes
Create a quick and delicious no-cook summer dessert with basic grocery items.
Ingredients:
  • 40.00 gm boiling water
  • 70g (1/3 cup) caster sugar
  • 1 lemon, rind finely grated
  • 21.00 gm lemon juice
  • 20.00 ml dark rum
  • 625ml (2 1/2 cups) thickened cream
  • 1 1/2 tsp vanilla bean paste
  • 200g (3/4 cup) Greek Style Yoghurt
  • 125ml (1/2 cup) bought lemon curd
  • 250g pkt savoiardi (sponge finger biscuits), broken
  • Fresh raspberries, to serve
  • Lemon zest, to serve
Instructions:
  • Whisk together water and 55g (1/4 cup) sugar in a heatproof bowl until sugar completely dissolves. Mix in lemon rind, juice, and rum. Allow to cool.
  • In a bowl, use an electric beater to whip cream, vanilla, and the remaining sugar until stiff peaks form. Gently fold in yogurt until mixed.
  • In each glass, layer lemon curd, biscuit, syrup, and cream mixture twice. Refrigerate for 2 hours to enhance the flavors. Garnish with raspberries and lemon zest before serving.

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