Lemon And Raspberry Trifle In Mason Jars
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Water1 cup
Lemon Juice1 cup
White Sugar3 tbsps
Sherry (dry)1 cup
Mascarpone Cheese1 cup
Lemon Curd4 tsps
Lemon Zest2 cups
Raspberry (fresh)1.333333 cups
Whipped Cream (pressurized)Directions:
1
Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes
2
Remove from heat; stir in sherry
3
Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top
4
Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl
5
Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer
6
Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer
7
Top with the raspberries, then sprinkle with chocolate
8
Cover and refrigerate for at least 15 minutes, or up to 24 hours
9
Top with whipped cream before serving