Lemon-Trifle with raspberries

COOK TIME
145 mins

TOTAL TIME
145 mins

Ingredients

Directions

1. 1

   Wash lemon hot and dry. To decorate, peel some of the peel in thin strips with a zest ripper, finely grate the rest of the peel and squeeze the lemon. Mix quark, 2 tablespoons sugar, grated zest and 2 tablespoons lemon juice.

2. 2

   Whip cream until stiff and fold in.

3. 3

   Spread half of the lady fingers in a bowl. Mix the rest of the lemon juice, 4 tablespoons of water and 1 tablespoon of sugar and drizzle half over the sponge cakes. Spread 1/3 curd cream on top. Spread the remaining lady fingers on top and drizzle with the remaining lemon mixture.

4. 4

   Select the raspberries, wash them carefully if necessary and dab them dry. Put them on the lady fingers, except for a few for decoration. Cover with 1/3 cream. Spread half the lemon curd, then the rest of the cream and lemon curd on top.

5. 5

   Sprinkle with remaining raspberries and lemon strips. Leave in the refrigerator for at least 2 hours.

Nutrition Facts

KCAL
440 kcal

CARBS
46 g

FATS
22 g

PROTEINS
12 g