Lemon Scented Mascarpone Trifle Recipes

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LEMON TRIFLE



Lemon Trifle image

I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.

Provided by Toi

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h10m

Yield 8

Number Of Ingredients 12

1 cup white sugar
1 cup water
1 lemon, juiced
1 cup white sugar
1 cup lemon juice
2 teaspoons lemon zest
4 large eggs
3 egg yolks
11 tablespoons unsalted butter, cubed
1 ¾ cups heavy whipping cream
4 teaspoons vanilla sugar
15 ladyfinger cookies, or more as needed

Steps:

  • Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
  • Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
  • Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
  • Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g

LEMON TRIFLE



Lemon Trifle image

The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 9

1 can (14 ounces) sweetened condensed milk
1 cup lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon zest
2 cups whipped topping
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups fresh raspberries
1/2 cup sweetened shredded coconut, toasted
Fresh mint, optional

Steps:

  • In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

Nutrition Facts :

LEMON DELIGHT TRIFLE



Lemon Delight Trifle image

I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 7

3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON-SCENTED MASCARPONE TRIFLE WITH CREME DE CASSIS



Lemon-Scented Mascarpone Trifle With Creme De Cassis image

This is wonderful! Another Giada De Laurentis recipe, from Sicilian Summer. There is a cooling time of 30 minutes. We made some slight changes to the original as we were experimenting and they paid off! We enjoyed this Trifle immensely.

Provided by Manami

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup sugar
1 lemon, juice and zest of
16 ounces mascarpone cheese
1 store-bought poundcake, cut into 1/2-inch thick slices
1/2 cup creme de cassis (or framboise liqueur, as we used raspberries)
2 cups quartered strawberries (or whole blueberries or whole raspberries, we used raspberries)
toasted almond, chopped (garnish) (optional)
whipped cream, flavored with framboise (garnish) (optional)
fresh mint leaves, chopped (garnish) (optional)

Steps:

  • In a small saucepan over medium heat, combine the sugar with the lemon juice.
  • Cook until the sugar has dissolved, about 5 minutes.
  • Let cool.
  • In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
  • Now, add almonds, if using.
  • Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
  • To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
  • Brush the pound cake with some creme de cassis liqueur.
  • Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
  • Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
  • Chill in the refrigerator until ready to serve.
  • Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.

Nutrition Facts : Calories 275.8, Fat 10.1, SaturatedFat 5.8, Cholesterol 110.5, Sodium 199.6, Carbohydrate 45.4, Fiber 1.2, Sugar 19.1, Protein 3.1

LIMONCELLO TRIFLE



Limoncello Trifle image

This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.

Provided by Kardea Brown

Categories     dessert

Time 4h35m

Yield 9 servings

Number Of Ingredients 13

5 large egg yolks
1 cup granulated sugar
1/2 cup fresh Meyer lemon juice (or use regular)
Pinch kosher salt
6 tablespoons unsalted butter, cut into small pieces
1 cup granulated sugar
1/2 cup limoncello
1 1/2 cups heavy cream
1/2 vanilla bean, seeds scraped
1/2 cup granulated sugar
One 8-ounce container mascarpone, at room temperature
One 7-ounce package ladyfingers (24 cookies)
Lemon peel curls, for garnish, optional

Steps:

  • Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
  • Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
  • Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
  • Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.

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