Certain flavors are just meant to be together.
You may not agree with me, but I think that lemons and raspberries are perfectly suited to one another. Don’t you just love raspberry flavored lemonade? If you do, I bet you’ll also fall head over heels with these Individual Lemon Raspberry Trifles. You could make one large trifle, but I can tell you that it won’t look as lovely and delicate as these little beauties.
I make these year-round, but they are absolutely perfect for a light dessert after a heavy holiday meal, or a great sweet to serve at a cocktail party.
Remember that Way Better Than Starbucks Iced Lemon Pound Cake I made a few weeks ago? That’s the perfect cake to use for this dessert, which incidentally, is so simple, you hardly need a recipe! If you’re interested in the little plastic glasses I used, I ordered them on Amazon, and they have different shapes and sizes.
Individual Lemon Raspberry Trifles
measurements are only given as a guide for about 16 trifles
- a few pieces of Lemon Cake (this one is perfect-but don’t use the icing in the trifles)
- 1 cup fresh raspberries
- 1 tbsp sugar
- 1 tsp fresh lemon juice
- freshly whipped cream (real cream, not Cool Whip or the spray stuff in a can)
- optional: some raspberry or lemon liqueur, like Limoncello
- Set aside as many whole raspberries as the number of trifles you are making, for the top.
- Roughly crush the remaining fresh raspberries in a bowl and add the sugar and lemon juice. Set aside for 10 minutes, and it will develop some lovely juice.
- Put some pieces of cake in the bottom of the glasses, and drizzle with liqueur if using.
- Top with some crushed raspberries, cream and repeat once more, ending with cream.
- Top with a fresh raspberry and refrigerate for at least an hour or so before serving.
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Only in LA…
a gorgeous sunset from my street, a few days ago