Easy, No-Bake Lemon Raspberry Trifle Recipe (video)
This stunning, no-bake lemon raspberry trifle will be the centerpiece of any gathering! A delightful combination of cream, lemon, and berries, this trifle has it all! This raspberry trifle is made with lady finger cookies dipped in raspberry lemonade, layered with lemon cheesecake filling, homemade lemon curd, and loads and loads of fresh raspberries! The flavor combination is a match made in heaven! Enjoy this incredible no-bake dessert recipe for any occasion!
Watch My Raspberry Trifle Video Tutorial
Watch my YouTube lemon raspberry trifle video tutorial for step-by-step instructions and see just how easy this dessert is to put together! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Lemon Raspberry Trifle Recipe
Here are my tips for the main ingredients you’ll need to make this easy raspberry trifle. Find the full list of ingredients with measurements in the printable recipe card below!
- Lady Finger Cookies – these are called ‘biscotti savoiardi’ in Italian. These are hard and crispy cookies that are also used for making tiramisu.
- Raspberries – I recommend using fresh berries for layering; however, you can use frozen, thawed berries for the crushed berry component.
- Heavy Whipping Cream – make sure the container denotes ‘heavy’ whipping cream. This cream has a very high fat content, so it will hold its shape nicely when whisked.
- Cream Cheese – this recipe will work well with mascarpone cheese, too. Soften the cheese at room temperature. When using mascarpone cheese, use it chilled from the fridge; don’t warm it!
- Lemons – for adding all the incredible lemon flavor!
- Lemon Curd – you can use my homemade lemon curd recipe or use store-bought curd. Both will work great!
Using my Homemade Lemon Curd Recipe
I’m using my Homemade Lemon Curd Recipe for this lemon raspberry trifle. This is an easy, creamy curd that I use in many of my dessert recipes. Get all the recipe details HERE.
- You can prepare the lemon curd ahead of time, up to 1 week, and keep it stored in the refrigerator.
- You can also use store-bought lemon curd for this recipe.
Preparing the Lemon Whipped Cream Filling
Once you have the lemon curd chilled and ready to go, it’s time to get started on the first filling – a creamy lemon cheesecake filling with whipped cream and cream cheese!
- Place the softened cream cheese (or chilled mascarpone cheese) into a large mixing bowl. Add the zest of 2 large lemons, vanilla extract, lemon curd, and powdered sugar.
- Use a mixer to cream everything together until no clumps remain.
- You’ll need 2 cups of heavy cream for this step in the recipe. First, pour in 1 cup of cream and mix until it’s well combined with the cream cheese mixture.
- Switch your mixer attachment to a whisk and add the second cup of cream. Whisk for a few minutes, until stiff peaks form.
Preparing the Fillings for a Raspberry Trifle
Keep the creamy lemon filling chilled while preparing the remaining ingredients for the trifle.
- Wash and dry the raspberries for the trifle.
- Prepare the crushed raspberries next. Place 2 cups of berries in a large bowl and use a fork to crush them. You can add sugar to the berries, if desired.
- Pour the raspberry lemonade into a small casserole dish; you’ll use it for dipping the cookies.
How to Make a Lemon Raspberry Trifle
Once you have all the components of the recipe ready, it’s time to assemble this beautiful raspberry trifle!
- Assemble the dessert in a glass trifle bowl or 9×13-inch casserole dish.
- Begin with a layer of lady finger cookies. Working with 2 to 3 cookies at a time, soak them moderately in raspberry lemonade and arrange them in a single layer on the bottom of the dish.
- Spoon crushed raspberries over the cookies, then add a generous amount of lemon cream filling over the top and level the cream with a spoon.
- Add several spoonfuls of lemon curd over the cream and spread it evenly. Next, add a layer of fresh raspberries.
- Repeat this process, filling up the trifle bowl or casserole, finishing with a layer of fresh raspberries on top. The layers will repeat 3 times when using a trifle bowl, or 2 times when using a casserole dish.
Adding Whipped Cream & Garnishes
- You will have about 1 to 1 ½ cups of lemon cream filling left over. To this filling, add an additional ½ cup of chilled heavy cream.
- Whisk the filling and cream together until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a large star tip; I used Ateco tip number 847.
- Pipe large dollops of whipped cream over the raspberries.
- Garnish the trifle with more raspberries, fresh mint leaves, and small lemon wedges.
Serving Suggestions for Raspberry Trifle
- Chill the trifle in the refrigerator for at least 1 hour, or overnight, prior to serving.
- For serving, use a large spoon and scoop the trifle into small bowls. Garnish each serving with additional raspberries and mint leaves, if desired. Serve and enjoy!
More Recipes to Try!
Enjoyed this easy and beautiful trifle recipe? Check out some of my other recipes you’re sure to love!
- Lemon Blueberry Trifle – a delicious combination of lemon cake with lemon curd, creamy filling, and loads of blueberries!
- Orange Cranberry Trifle – a decadent holiday trifle with cranberry sauce, raspberry jell-0, and mandarin oranges!
- No Bake Sangria Fruit Trifle – this on is perfect for summer, with loads of fresh fruit and berries with a sweet and creamy filling!
- Easy Strawberry Tiramisu – a fantastic, no-bake strawberry tiramisu with lady finger cookies and creamy strawberry filling!
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Easy, No-Bake Lemon Raspberry Trifle (video)
The most delicious and stunning easy, no-bake lemon raspberry trifle with lady finger cookies, lemon curd, raspberries, and cheesecake filling!
Ingredients
For Creamy Lemon Filling:
- 16 oz cream cheese, softened at room temp
- zest from 2 large lemons
- 1 1/2 tsp vanilla extract, or vanilla bean paste
- 1/2 cup lemon curd, from prepared lemon curd
- 1 1/2 cups powdered sugar
- 2 cups heavy whipping cream, well-chilled
Trifle Fillings:
- 6 cups fresh raspberries
- 2 cups raspberries, crushed (can use fresh or frozen berries)
- 1 1/2 to 2 cups raspberry lemonade
- 26 to 30 pieces lady finger cookies
Additional Ingredients:
- 1/2 cup heavy whipping cream, well-chilled
- 1 large lemon, cut into wedges; for garnish
- fresh mint leaves , for garnish
Instructions
Preparing Lemon Curd:
- Begin by preparing my Homemade Lemon Curd. I have that recipe posted below this one. Or you can also use store-bought lemon curd for this recipe.
- You can prepare the lemon curd ahead of time, up to 1 week, and keep it stored in the refrigerator. Use ½ cup of lemon curd for the creamy filling and the remaining curd for the trifle layers.
Making Creamy Lemon Filling:
- Place the softened cream cheese (or chilled mascarpone cheese) into a large mixing bowl. Add the zest of 2 large lemons, vanilla extract, lemon curd, and powdered sugar.
- Use a mixer to cream everything together until no clumps remain.
- You’ll need 2 cups of heavy cream for this step in the recipe. First, pour in 1 cup of cream and mix until it’s well combined with the cream cheese mixture.
- Switch your mixer attachment to a whisk and add the second cup of cream. Whisk for a few minutes, until stiff peaks form.
Preparing Trifle Fillings:
- Wash and dry the raspberries for the trifle.
- Prepare the crushed raspberries next. Place 2 cups of berries in a large bowl and use a fork to crush them. You can add sugar to the berries, if desired.
- Pour the raspberry lemonade into a small casserole dish; you’ll use it for dipping the cookies.
How to Make Raspberry Trifle:
- Assemble the dessert in a glass trifle bowl or 9×13-inch casserole dish.
- Begin with a layer of lady finger cookies. Working with 2 to 3 cookies at a time, soak them moderately in raspberry lemonade and arrange them in a single layer on the bottom of the dish.
- Spoon crushed raspberries over the cookies, then add a generous amount of lemon cream filling over the top and level the cream with a spoon.
- Add several spoonfuls of lemon curd over the cream and spread it evenly. Next, add a layer of fresh raspberries.
- Repeat this process, filling up the trifle bowl or casserole, finishing with a layer of fresh raspberries on top. The layers will repeat 3 times when using a trifle bowl, or 2 times when using a casserole dish.
Garnishing the Trifle:
- You will have about 1 to 1 ½ cups of lemon cream filling left over. To this filling, add an additional ½ cup of chilled heavy cream.
- Whisk the filling and cream together until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a large star tip; I used Ateco tip number 847.
- Pipe large dollops of whipped cream over the raspberries.
- Garnish the trifle with more raspberries, fresh mint leaves, and small lemon wedges.
Serving Suggestions:
- Chill the trifle in the refrigerator for at least 1 hour, or overnight, prior to serving.
- For serving, use a large spoon and scoop the trifle into small bowls. Garnish each serving with additional raspberries and mint leaves, if desired. Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 555kcal | Carbohydrates: 57g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 252mg | Potassium: 234mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1278IU | Vitamin C: 26mg | Calcium: 93mg | Iron: 1mg
How to Make Easy Lemon Curd (video)
Learn how to make the best and easiest lemon curd with just 5 ingredients!
Ingredients
- 2/3 cup freshly-squeezed lemon juice
- 2 eggs
- 4 egg yolks
- 1 cup white granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- This recipe makes 2 1/4 cups of lemon curd.
- Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
- In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
- Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
- Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.
Nutrition
Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
