Lemon-Raspberry Trifle
Description
Multiple layers of pound cake, fresh raspberries, and a lemon curd, vanilla pudding, and whipped topping mixture make this lemon-raspberry trifle a popular dessert at any table.
Ingredients
•
3/4 cup water
•
1 cup white sugar
•
1/4 cup lemon juice
•
1 large lemon, zested
•
3 (6 ounce) containers fresh raspberries
•
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
•
4 tablespoons lemon curd
•
4 cups prepared vanilla pudding
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1 (16 ounce) prepared pound cake, cut into cubes
Directions
1
Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
2
Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
3
Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
4
In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.