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Home » Recipes » Dessert Recipes

Raspberry and Lemon Ginger Curd Trifles with Ladyfingers

Published: Feb 9, 2021 · Modified: Jan 5, 2023 by Nicole B.

Jump to Recipe Print Recipe
30 minutes

These individual lemon ginger curd trifles are not only delicious but also very easy and quick to make (30 minutes total). They have layers of moistened, crushed ladyfinger cookies, a homemade lemon ginger curd, homemade raspberry jam and whipped cream. The fresh ginger mellows out the sharp lemon and adds a fresh flavor to the trifles. The egg yolks in the lemon curd give it a deep yellow color that looks great in a lemon dessert.

For more lemon and ginger dessert flavors, also check out this easy lemon ginger Bavarian cream.

Two individual raspberry lemon curd trifles in tall glasses.
Jump to:
  • How to make the raspberry jam:
  • How to make the lemon ginger curd:
  • How to make the ladyfinger layer:
  • How to assemble the trifles:
  • How to serve the trifles:
  • Frequently asked questions:
  • More delicious ginger-flavored sweets:
  • Full Printable Recipe

How to make the raspberry jam:

See full ingredients & instructions in the recipe card below!

Raspberry jam being prepared in a saucepan.

Step 1. Add frozen raspberries, sugar and corn starch to a saucepan.

Step 2. Cook until thickened (a few minutes).

How to make the lemon ginger curd:

See full ingredients & instructions in the recipe card below!

Lemon curd preparation in four steps.

Step 1. Whisk egg yolk and sugar until creamy.

Step 2. Transfer to a saucepan, add lemon juice and heat until thickened.

Step 3. Stir in butter.

Step 4. Stir in freshly grated ginger root.

How to make the ladyfinger layer:

See full ingredients & instructions in the recipe card below!

Three ladyfinger cookies in a bag and crushed in a bowl.

Step 1. Add hard (crisp) ladyfinger cookies to a bag and seal, then crush with a rolling pin.

Step 2. Mix the crushed cookies with melted butter until evenly moistened.

How to assemble the trifles:

Whip heavy cream with sugar, then layer the components into glasses in the following order:

  • crushed cookies
  • lemon ginger curd
  • raspberry jam
  • whipped cream

Repeat for a second series of layers.

How to serve the trifles:

Chill the trifles in the fridge for 10 minutes, then top with finely chopped pistachio (optional).

Frequently asked questions:

What are good occasions to serve the trifles?

Because you can scale the recipe so easily, these trifles are a wonderful dessert for any occasion. You can make a pair of them for Valentine’s Day, or you can make a large number of them to serve to your guests or bring to a get-together.

Can I make more than 2 servings?

Yes, you can easily scale this recipe up. (Or indeed down, if you only wanted to make a single serving.)

Can I use the lemon ginger curd for things other than trifles?

Absolutely! The curd is great on waffles or even just by itself.

Can I leave out the ginger?

Yes, the trifles will still taste delicious.

More delicious ginger-flavored sweets:

  • Three ramekins with raspberry custard and purple spring greenery.
    Raspberry Custard with Lime Zest and Crystallized Ginger
    Cook Time2 Hours 15 Minutes
  • Chocolate ginger truffles and a cup on a table.
    Spiced Chocolate Ginger Truffles
    Cook Time3 Hours 30 Minutes
  • Closeup of spiced Linzer cookies.
    Spiced Raspberry Linzer Cookies
    Cook Time1 Hours
  • Lemon Bavarian cream in a glass on a table.
    Lemon Bavarian Cream with Ginger
    Cook Time1 Hours 20 Minutes

See all sweet recipes with ginger →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Two individual raspberry lemon curd trifles in tall glasses.

Raspberry and Lemon Ginger Curd Trifles with Ladyfingers

The Spice Train
Easy to make and so delicious, these raspberry and lemon ginger curd trifles make a wonderful dessert for any occasion.
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Cook Time 20 mins
Chill Time: 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 2
Calories (estimated) 451 kcal

Equipment:

  • kitchen scale
  • measuring cups and spoons
  • knife and cutting board
  • citrus juicer
  • ginger grater
  • saucepan
  • wooden spoon
  • mixing bowls
  • whisk
  • rubber spatula
  • resealable plastic bag
  • rolling pin
  • standing mixer or handheld mixer
  • piping bag with tip

Ingredients:
  

For the raspberry jam (makes about ¼ cup):

  • 3 ounces frozen raspberries
  • ¼ teaspoon corn starch
  • 2 tablespoons granulated sugar

For the lemon ginger curd (makes about ½ cup):

  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 2 large egg yolks
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons finely grated fresh ginger root

For the cookie layer:

  • 3 ladyfingers*
  • ½ tablespoon unsalted butter, melted

To put it all together:

  • ½ cup heavy cream
  • ½ tablespoon granulated sugar
  • 1 finely chopped pistachio, optional

Instructions:
 

For the raspberry jam:

  • Add all ingredients to a saucepan.
  • Bring to a simmer, stirring continuously, and simmer until thickened (a few minutes). Set aside to cool.

For the lemon ginger curd:

  • Whisk sugar and egg yolk in a bowl until creamy.
  • Transfer the mix to a saucepan and add the lemon juice. Heat the curd on medium heat, stirring continuously, until it starts to thicken and coats the back of a rubber spatula (about 3 minutes). Take off the heat.
  • Stir in the butter. (If you have trouble getting the butter dissolved because the curd is not warm enough, briefly turn the heat back on.)
  • Stir in the ginger. Let cool to room temperature.

For the cookie layer:

  • Add the ladyfingers to a sealable plastic bag and close the bag. Hit the cookies with a rolling pin until crushed.
  • Mix the crushed cookies with the melted butter until they are evenly moistened.

To put it all together:

  • Whip the cream with the sugar to stiff peaks. Set aside.
  • Assemble the trifles in glasses: start with the crumbled ladyfingers (about 1 ½ tablespoons per layer), then lemon curd (about 2 tablespoons per layer), then jam (about 1 tablespoon per layer), then a dollop of whipped cream. Repeat the previous steps for a second stack of layers.
  • Chill the trifles in the fridge for 10 minutes.
  • Top with chopped pistachios before serving (if using).

Notes:

* You want to use hard (crisp) ladyfingers for this recipe.

Nutrition Information (Estimated):

Calories: 451kcalCarbohydrates: 49.9gProtein: 5.6gFat: 27gSaturated Fat: 15.2gCholesterol: 300mgSodium: 44mgPotassium: 166mgFiber: 3.3gSugar: 38.8gCalcium: 51mgIron: 2mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: lemon curd trifle, lemon curd trifles with ladyfingers, lemon ginger curd trifles

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