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Lemon Raspberry Triflettes
Wonderful light tasting ending for a great meal.
Make these ahead in individual servings.
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The source of this recipe is unknown.
Serve in dessert goblets or sherbet dishes. Lemon curd may either be
made per the recipe or purchased ready for use. Serves eight.
Note from Jenn - it is even better if you bake the ladyfingers for 5-10 mins
to give them a little extra crunchiness |
| Quantity |
Ingredients |
Preparation Notes |
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Lemon Curd |
To make Lemon Curd
- Put ingredients in a stainless steel bowl over
simmering water. Stir with spatula to start and then switch to a whisk
as it thickens into a custard.
- Cover bowl with plastic wrap and cool to room
temperature. Then refrigerate 1 hour.
To Make Triflettes
- Whip cream with 3 Tbsp sugar until peaks begin to
form.
- Add zest to lemon curd and whisk until smooth
- Fold 1 and 1/2 cups whipped cream into chilled
lemon curd. Reserve additional whipped cream for layers.
- Combine sherry and liqueur
- Brush both sides of lady fingers with sherry
mixture. Place around the sides of the goblets or dishes.
- Drop 5 - 6 berries into lady finger lined goblets
- Put 2 Tbsp of lemon curd mixture in each goblet
- Put 2 Tbsp of whipped cream in each goblet
- Repeat last three steps to form layers.
- Garnish with remaining raspberries.
- Cover with plastic wrap and refrigerate until
serving. May be made 8 hours ahead.
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| 9 |
egg yolks |
| 3 |
whole eggs |
| 1 Cup |
Sugar |
| 1 Cup |
Lemon Juice |
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Trifle |
| 1/4 Cup |
Cream Sherry |
| 1/2 Cup |
Raspberry
flavored liqueur |
| 24 |
1 x 3" Lady
Fingers split or 12 slices or white sandwich bread (crusts removed) cut into
strips of 1 x 3" |
| 1 Cup |
Lemon Curd
(11.25 oz jar) |
| 1/2 tsp |
Finely grated
lemon zest |
| 2 Cups |
Heavy Cream |
| 3 Tbsp |
Sugar |
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Raspberries |
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