Description
Layers of homemade lemon curd, light sponge cake, and creamy mascarpone, garnished with raspberries and lemon. A perfect balance of sweet and tart.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, cut into cubes
- 1 ½ cups granulated sugar
- ½ cup freshly squeezed lemon juice (from about 4–5 lemons)
- Zest of 3 lemons
- 6 large eggs
- Pinch of salt
- 6 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 ½ cups heavy cream
- 8 ounces mascarpone cheese, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Limoncello (optional, for soaking the cake)
- Fresh raspberries, for garnish
- Lemon slices, for garnish
- Toasted slivered almonds, for garnish (optional)
Instructions
- Combine Ingredients: In a medium-sized, heavy-bottomed saucepan, combine the butter, sugar, lemon juice, lemon zest, eggs, and salt. Make sure your saucepan is not reactive (like aluminum) as it can affect the flavor of the curd.
- Cook Over Low Heat: Place the saucepan over low heat. It’s crucial to use low heat to prevent the eggs from scrambling. Stir constantly with a whisk or a heat-resistant spatula. Make sure to scrape the bottom and sides of the pan to prevent sticking.
- Continue Stirring: Continue stirring constantly for about 10-15 minutes, or until the mixture thickens enough to coat the back of a spoon. You’ll know it’s ready when you can run your finger across the back of the spoon and the line remains distinct. The curd should be smooth and glossy.
- Strain the Curd: Remove the saucepan from the heat and immediately strain the lemon curd through a fine-mesh sieve into a heatproof bowl. This will remove any lumps or cooked egg bits, resulting in a perfectly smooth curd.
- Cool and Store: Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to fully cool and thicken. The lemon curd can be stored in an airtight container in the refrigerator for up to 1 week.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
- Separate Eggs: Separate the eggs into two clean, grease-free bowls. Make sure no yolk gets into the egg whites, as this will prevent them from whipping properly.
- Whip Egg Whites: In the bowl with the egg whites, use an electric mixer to beat the egg whites until soft peaks form. Gradually add half of the sugar (about 6 tablespoons), beating until stiff, glossy peaks form. Be careful not to overwhip.
- Whisk Egg Yolks: In the bowl with the egg yolks, add the remaining sugar (about 6 tablespoons) and vanilla extract. Whisk until the yolks are pale yellow and slightly thickened.
- Combine Wet and Dry Ingredients: Gently fold the egg yolk mixture into the whipped egg whites in three additions. Be careful not to deflate the egg whites.
- Add Flour and Salt: In a separate bowl, whisk together the flour and salt. Gradually sift the flour mixture over the egg mixture, folding gently until just combined. Be careful not to overmix, as this will result in a tough cake.
- Add Melted Butter: Gently fold in the melted and cooled butter until it is fully incorporated.
- Pour into Pan and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can wrap the cake in plastic wrap and store it at room temperature for up to 2 days, or freeze it for longer storage.
- Chill Bowl and Whisk: Place the mixing bowl and whisk attachment of your electric mixer in the freezer for at least 15 minutes. This will help the cream whip up faster and hold its shape better.
- Combine Ingredients: In the chilled bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
- Whip the Cream: Beat on medium speed until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.
- Keep Chilled: Cover the bowl with plastic wrap and refrigerate until ready to use.
- Prepare the Cake: Cut the sponge cake into 1-inch cubes.
- Soak the Cake (Optional): If using, lightly brush or drizzle the Limoncello over the cake cubes. This will add a lovely lemon flavor and keep the cake moist.
- Layer the Trifle: In a large trifle bowl or individual serving dishes, begin layering the ingredients. Start with a layer of sponge cake cubes.
- Add Lemon Curd: Spoon a generous layer of lemon curd over the cake cubes.
- Add Mascarpone Cream: Spread a layer of mascarpone cream over the lemon curd.
- Repeat Layers: Repeat the layers of cake, lemon curd, and mascarpone cream until all the ingredients are used, ending with a layer of mascarpone cream on top.
- Chill the Trifle: Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
- Garnish and Serve: Just before serving, garnish the trifle with fresh raspberries, lemon slices, and toasted slivered almonds (if using). Serve chilled and enjoy!
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the lemon curd, or it will become grainy.
- Make sure the heavy cream and mascarpone cheese are cold before whipping.
- Adjust the sweetness of the lemon curd and mascarpone cream to your liking.
- The lemon curd, sponge cake, and mascarpone cream can all be made ahead of time.
- Customize your lemon trifle with different fruits or textures.
- Prep Time: 45 minutes
- Cook Time: 45 minutes