“Mouthwatering Gluten-Free New Zealand Lemon Raspberry Trifle – A Fresh Taste of Paradise!”
Discover this mouthwatering, gluten-free New Zealand lemon raspberry trifle recipe, perfect for those craving a light and fresh dessert experience. With its sensational layers of sponge cake, lemon curd, and whipped cream, along with the tangy raspberries and toasted almonds, this dish is sure to impress at your next gathering or become a staple in your home. Try this delightful dessert today!
Allergens
Milk (in whipping cream) - Eggs (in lemon curd)
Ingredients
- 2 cups gluten
- free sponge cake, cubed
- 1 cup fresh lemon curd
- 2 cups fresh raspberries
- 1 cup whipping cream
- 1 tbsp powdered sugar (optional)
- 1 tsp pure vanilla extract
- 1/4 cup sliced almonds, toasted (optional)
Instructions
- In a trifle dish or clear glass bowl, create the first layer with half of the cubed sponge cake.
- Top the cake layer evenly with lemon curd, spreading it gently to cover the entire surface.
- Add a layer of fresh raspberries on top of the lemon curd, distributing them evenly.
- In a mixing bowl, whip together the cream, powdered sugar (if using), and vanilla extract until soft peaks form.
- Spread a generous layer of whipped cream over the raspberries, ensuring it covers the entire surface.
- Repeat steps 1 5 for the second layer, finishing with a layer of whipped cream.
- Garnish with toasted almonds and additional fresh raspberries for added texture and visual appeal.
Chef’s Insight
The use of gluten-free sponge cake ensures that everyone can enjoy this delightful New Zealand classic, while the combination of lemon and raspberry creates a refreshing and satisfying finale to any meal.
Notes
Ensure all ingredients are certified gluten-free to guarantee a safe and enjoyable dessert for those with gluten sensitivities.