Vegetarian Lemon Raspberry Trifle with Coconut Cream
This vegetarian lemon raspberry trifle with coconut cream is a delightful and refreshing Australian-inspired dessert perfect for warm summer days. With its mouthwatering layers of sponge cake, zesty lemon curd, tangy raspberries, and creamy coconut whipped cream, this easy-to-make trifle will transport you straight to the land down under!
Allergens
N/A (ensure vegetarian lemon curd is used)
Ingredients
- 1 cup fresh raspberries (frozen can be substituted)
- 1 lemon, zested and juiced
- 2 cups sponge cake, cubed (store
- bought or homemade)
- 3/4 cup lemon curd (ensure it's vegetarian)
- 1 cup coconut cream (canned, chilled in refrigerator)
- 1/4 cup powdered sugar
- Fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine the raspberries and lemon zest. Set aside to macerate for about 10 minutes.
- Prepare a trifle dish or large glass serving bowl by spreading a thin layer of lemon curd at the bottom.
- Add a layer of cubed sponge cake, followed by half of the macerated raspberries and their juices.
- In another mixing bowl, beat the chilled coconut cream with powdered sugar until soft peaks form. Gently fold in the lemon juice.
- Spread a layer of whipped coconut cream over the raspberries and cake. Repeat with the remaining sponge cake, raspberries, and a final layer of whipped coconut cream.
- Chill the trifle for at least 1 hour before serving. Garnish with fresh mint leaves.
Chef’s Insight
Allow the lemon curd to come to room temperature before spreading it in the trifle dish.
Notes
If using frozen raspberries, allow them to thaw before macerating.