Raspberry Lemon Trifle

Posted on January 30, 2009. Filed under: Desserts |

I have made this dessert for Easter and spring occassions. It is gorgeous in the trifle dish! You may wonder why I try to cut the fat in the cake, but then use heavy cream and egg yolks for other things. Answer: I try to cut fat when it wont compromise the recipe. And in this recipe, the applesauce will not comprimise the quality of the cake. But if I tried to sub something else for the egg yolk or whip cream, it would not taste very good. You could use cool whip instead of whip cream. But I hate that stuff. So I don’t ever use it. Unless I am being SUPER lazy and am desperate 🙂

1 box lemon cake mix
2 tbsp lemon zest
1/2 c. applesauce
1 1/4 c. water
4 egg whites

1 cup good raspberry jam
2 half-pints fresh raspberries
Lemon cream, recipe follows

Whip Cream
2 cups cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract


Preheat oven to 350
Mix all the ingredients for the cake and bake in a loaf pan for 35-45 minutes, or until the cake is golden brown. Allow it to cool completly. Wrap in plastic and store it in the fridge overnight. The applesauce is replacing the oil which is lowering the fat. When you wrap it and chill it in the fridge for a few hours, it locks in the moisture and the cake actually tastes better and more moist using applesauce this way.

Cut the cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries, lemon cream, and whip cream. Repeat the layers of cake, raspberries, lemon cream, and whip cream ending with a third layer of cake, jam side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.

Lemon Cream
1/2 cups milk
1 teaspoon grated lemon zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and lemon zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, lemon juice, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.


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