Lemon Raspberry Triflettes
Wonderful light tasting ending for a great meal. Make these ahead in individual servings. 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
Ingredients
Lemon Curd
  • 9 Egg Yolks
  • 3 Whole Eggs
  • 1C Sugar
  • 1C Lemon Juice
Trifle
  • 1/4C Cream Sherry
  • 1/2C 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"
  • 1C Lemon Curd
  • 1/2tsp Finely grated lemon zest
  • 2C Heavy Cream
  • 3Tbsp Sugar
  • Raspberries
Instructions
To make Lemon Curd
  1. 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.
  2. Cover bowl with plastic wrap and cool to room temperature. Then refrigerate 1 hour.
To Make Trifflettes
  1. Whip cream with 3 Tbsp sugar until peaks begin to form.
  2. Add zest to lemon curd and whisk until smooth
  3. Fold 1 and 1/2 cups whipped cream into chilled lemon curd. Reserve additional whipped cream for layers.
  4. Combine sherry and liqueur
  5. Brush both sides of lady fingers with sherry mixture. Place around the sides of the goblets or dishes.
  6. Drop 5 - 6 berries into lady finger lined goblets
  7. Put 2 Tbsp of lemon curd mixture in each goblet
  8. Put 2 Tbsp of whipped cream in each goblet
  9. Repeat last three steps to form layers.
  10. Garnish with remaining raspberries.
  11. Cover with plastic wrap and refrigerate until serving. May be made 8 hours ahead.