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Lemon Trifle


This dessert with curd and ladyfinger biscuits is a big hit with the whole family.

  • Servings: 6

Source: Everyday Food, September 2009


  • 10 Italian ladyfinger biscuits (from half a 7-ounce package)
  • 1/2 cup dessert wine (such as Sauternes or sweet sherry)
  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 cup Easy Lemon Curd


  1. Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.

  2. Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.

Cook's Notes

If you wish, you can substitute Raspberry Curd for Easy Lemon Curd.

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