Lemon-Trifle with raspberries

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 untreated lemon
  • 100 g Raspberries
  • 250 g Low-fat curd
  • 30 g + 1 tablespoon of sugar
  • 200 g Whipped cream
  • 80 g Ladyfingers
  • 150 g Lemoncurd

Directions

  1. 1

    Wash the lemon hot, grate dry, peel the peel in thin strips with a zest ripper. Chop the lemon zests finely, except for a little bit for sprinkling. Halve the fruit and squeeze the juice. Sort the raspberries. Mix quark, 30 g sugar, chopped zests and 2 tablespoons lemon juice. Whip cream until stiff and fold into the cream

  2. 2

    Mix the rest of the lemon juice, 4 tablespoons of water and 1 tablespoon of sugar. Put half of the biscuits in a bowl. Sprinkle with half of the lemon syrup. Spread 1/3 cream on top. Spread the remaining biscuits on top and sprinkle with the remaining lemon syrup. Sprinkle with raspberries, except for a few for sprinkling. Cover with about 1/3 of the cream raspberries. Spread half the lemon curd on top. Spread the rest of the cream and curd on top. Sprinkle with remaining raspberries and zests. Leave in the fridge for at least 2 hours.

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
430 kcal
CARBS
45 g
FATS
22 g
PROTEINS
12 g

Categories & Tags

Dessert