I made this gorgeous and incredibly easy raspberry and lemon trifle for the Easter dinner with our family. A good friend passed this recipe along to me a few years ago and it's now my go-to spring and summer dessert when I have to feed a crowd. Over the years, as the girls have entered our lives, I've made some shortcuts. But seeing as everyone cleaned their plates last night, I would have to say the taste is just as good as the from scratch version. And it took me no more than 15 minutes to make this beautiful dessert start to finish, can't beat that!
Recipe (Adapted from Bon Apetit here)
1 store bought frozen pound cake, thawed
2 jars Trader Joe's lemon curd
4 half pink baskets of raspberries
2 cups heavy whipping cream
9 Tbsp. Limoncello, an Italian lemon liqueur
Mint to garnish (I forgot this)
Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.