Whispers of Heaven – Gluten-Free Lemon Raspberry Trifle

Allergens

Dairy, Eggs

Ingredients

• 2 cups fresh raspberries, divided 1/2 cup lemon curd, gluten
• free 1/3 cup granulated sugar 1/4 cup water 2 tbsp lemon zest 1 1/2 cups heavy cream 1/2 tsp pure vanilla extract 8 gluten
• free sponge cake slices, divided Fresh mint leaves for garnish

Instructions

1. In a small saucepan, combine sugar and water over medium heat. Stir until dissolved. Add lemon zest and simmer for 5 minutes. Remove from heat and let cool completely. Strain to remove zest.
2. In a large bowl, whip heavy cream with vanilla extract until stiff peaks form. Fold in the cooled lemon infused syrup.
3. In a trifle dish or tall glass, layer half of the sponge cake slices, followed by half of the whipped cream mixture. Top with 1 cup raspberries and a generous drizzle of lemon curd. Repeat layering.
4. Refrigerate for at least 4 hours, or until ready to serve.
5. To serve, garnish with remaining fresh raspberries and mint leaves.

Chef’s Insight

The key to this recipe is layering and patience. Each layer adds depth and complexity, while the chilling time allows the flavors to meld harmoniously.

Notes

Adjust the sweetness according to your preference by adding more or less sugar in the lemon syrup.