Trifle Lemon-Raspberry

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.

Cook’s Notes:

You really can’t mess this recipe up. Change up the berries or amount of lemon to your taste. Warning: Do not add of all the simple syrup; it will make it too soggy.

I buy the pound cake in the freezer section. The lemon curd comes from a jar found in the baking aisle but you could make your own.

Editor’s Note:

Nutrition data for this recipe includes the full amount of simple syrup. The actual amount consumed will vary.

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