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Lemon Trifle

  • Servings: 6
Lemon Trifle

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 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.

Reviews (1)

  • claritygolden 8 Apr, 2012

    This recipe was ok, pleasant but not amazing. I doubled it, which used all the lemon curd. The recipe is quite expensive, between buying the lady fingers and the dessert wine (I didn't use Sauternes, just another dessert wine suggested by the wine store owner), and I'm not really sure it's worth it. It's lemony but not quite as lemony as I like.

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