Raspberry Lemon Meringue Trifle
This giant Raspberry Lemon Meringue Trifle is an impressive dessert, layered with moist pound cake, tart lemon curd, raspberry jam, and fluffy vanilla meringue. Perfect for feeding a crowd, it’s sure to be a showstopper at any gathering!
Servings: 20-24
Total Time: 1 hour
Ingredients
For the Trifle:
6 pound cakes (1-lb each), Sara Lee brand recommended
16 oz raspberry jam
4 cups lemon curd (recipe below, or use purchased curd)
8 cups meringue (recipe below)
Fresh raspberries (optional, for decoration)
Lemon zest (optional, for decoration)
For the Lemon Curd:
0.25 oz unflavored powdered gelatin (2 1/2 tsp or 1 envelope)
2 tbsp cold water
6 oz unsalted butter
2 cups granulated sugar
4 large eggs
4 large egg yolks
1 1/3 cups freshly squeezed lemon juice
For the Meringue:
8 large egg whites (at room temperature)
14 oz granulated sugar (2 cups)
2 tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the Lemon Curd:
In a small bowl, mix gelatin and cold water; set aside.
In a double boiler (or a metal mixing bowl over a simmering pot of water), cream together butter and sugar until light and fluffy.
Gradually add eggs and egg yolks, then mix in lemon juice (mixture may appear curdled).
Cook over simmering water, whisking frequently, until the mixture thickens and reaches 175°F, or coats the back of a spoon.
Remove from heat, add gelatin, and whisk until fully dissolved.
Strain curd through a fine mesh sieve into a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled and thickened (at least 4 hours, or up to a week).
2. Make the Meringue:
Right before assembling the trifle, whisk egg whites and sugar together in a stand mixer bowl.
Place the bowl over a saucepan of simmering water (ensuring the bowl doesn’t touch the water) and whisk frequently until the mixture is hot and sugar is fully dissolved.
Transfer the bowl to a stand mixer, and beat on medium-high speed until the meringue is cool, shiny, and holds stiff peaks.
Add vanilla extract and salt, whisk until incorporated.
3. Assemble the Trifle:
Stand one pound cake upright in the trifle bowl, trim any excess cake above the rim, and use it as a guide to trim the remaining cakes to the same height.
Slice each cake horizontally into thin layers (less than 1/2-inch thick).
Spread one layer with lemon curd, another with raspberry jam, and a third with meringue. Stack the three slices and cut in half lengthwise.
Stand the cake “sandwiches” vertically around the edge of the trifle bowl, pressing them firmly together. Continue layering until the bowl is lined with cake.
Crumble the remaining cake pieces and trimmings into the center of the bowl.
Layer with lemon curd, raspberry jam, more cake, and meringue, repeating until the center is filled.
Spread the remaining meringue on top of the trifle, spreading it to the edges and creating decorative swirls.
Optional: Use a kitchen torch to toast the meringue for a golden finish.
Garnish with fresh raspberries and lemon zest.
Enjoy your Raspberry Lemon Meringue Trifle, a beautiful and delicious dessert that will surely impress your guests!
Raspberry Lemon Meringue Trifle
This giant Raspberry Lemon Meringue Trifle is an impressive dessert, layered with moist pound cake, tart lemon curd, raspberry jam, and fluffy vanilla meringue. Perfect for feeding a crowd, it’s sure to be a showstopper at any gathering!
Servings: 20-24
Total Time: 1 hour
Ingredients
For the Trifle:
6 pound cakes (1-lb each), Sara Lee brand recommended
16 oz raspberry jam
4 cups lemon curd (recipe below, or use purchased curd)
8 cups meringue (recipe below)
Fresh raspberries (optional, for decoration)
Lemon zest (optional, for decoration)
For the Lemon Curd:
0.25 oz unflavored powdered gelatin (2 1/2 tsp or 1 envelope)
2 tbsp cold water
6 oz unsalted butter
2 cups granulated sugar
4 large eggs
4 large egg yolks
1 1/3 cups freshly squeezed lemon juice
For the Meringue:
8 large egg whites (at room temperature)
14 oz granulated sugar (2 cups)
2 tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the Lemon Curd:
In a small bowl, mix gelatin and cold water; set aside.
In a double boiler (or a metal mixing bowl over a simmering pot of water), cream together butter and sugar until light and fluffy.
Gradually add eggs and egg yolks, then mix in lemon juice (mixture may appear curdled).
Cook over simmering water, whisking frequently, until the mixture thickens and reaches 175°F, or coats the back of a spoon.
Remove from heat, add gelatin, and whisk until fully dissolved.
Strain curd through a fine mesh sieve into a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until chilled and thickened (at least 4 hours, or up to a week).
2. Make the Meringue:
Right before assembling the trifle, whisk egg whites and sugar together in a stand mixer bowl.
Place the bowl over a saucepan of simmering water (ensuring the bowl doesn’t touch the water) and whisk frequently until the mixture is hot and sugar is fully dissolved.
Transfer the bowl to a stand mixer, and beat on medium-high speed until the meringue is cool, shiny, and holds stiff peaks.
Add vanilla extract and salt, whisk until incorporated.
3. Assemble the Trifle:
Stand one pound cake upright in the trifle bowl, trim any excess cake above the rim, and use it as a guide to trim the remaining cakes to the same height.
Slice each cake horizontally into thin layers (less than 1/2-inch thick).
Spread one layer with lemon curd, another with raspberry jam, and a third with meringue. Stack the three slices and cut in half lengthwise.
Stand the cake “sandwiches” vertically around the edge of the trifle bowl, pressing them firmly together. Continue layering until the bowl is lined with cake.
Crumble the remaining cake pieces and trimmings into the center of the bowl.
Layer with lemon curd, raspberry jam, more cake, and meringue, repeating until the center is filled.
Spread the remaining meringue on top of the trifle, spreading it to the edges and creating decorative swirls.
Optional: Use a kitchen torch to toast the meringue for a golden finish.
Garnish with fresh raspberries and lemon zest.
Enjoy your Raspberry Lemon Meringue Trifle, a beautiful and delicious dessert that will surely impress your guests!
