Raspberry-Lemon Trifle

Raspberry-Lemon Trifle
Photo by Leo Gong

Ingredients

  • 1 16-ounce frozen pound cake
  • 8 tablespoons unsalted butter
  • 7 tablespoons sugar
  • 1/3 cup fresh lemon juice
  • 4 1/2-pint baskets fresh raspberries
  • ¼ cup water
  • 4 large eggs
  • + 5 more ingredients
    • 2 cups whipping cream
    • ½ cup sugar
    • 1/3 cup fresh lemon juice
    • 1 cup sugar
    • 1 tablespoon grated lemon peel

Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill. Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over mediu...

View full recipe at Epicurious

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