These individual lemon trifle desserts are fresh, quick to make (30 minutes total) and so delicious!
These lemon trifles are made with layers of crumbled ladyfinger cookies, a homemade ginger lemon curd, homemade raspberry jam and whipped cream.
The 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.
If you like lemon- and ginger-flavored desserts, you might also enjoy this easy lemon ginger mousse.
- How to make the raspberry jam (overview with photos):
- How to make the ginger lemon curd (overview with photos):
- How to make the cookie layer (overview with photos):
- How to assemble the trifles:
- How to serve the trifles:
- Occasions to serve the trifles:
- Recipe notes, tips and questions:
- More delicious ginger-flavored sweets:
- Full Recipe
How to make the raspberry jam (overview with photos):
- Add frozen raspberries, sugar and corn starch to a saucepan.
- Cook until thickened (a few minutes).
How to make the ginger lemon curd (overview with photos):
- Whisk egg yolk and sugar until creamy.
- Transfer to a saucepan, add lemon juice and heat until thickened.
- Stir in butter.
- Stir in freshly grated ginger root.
How to make the cookie layer (overview with photos):
- Add hard (crisp) ladyfinger cookies to a bag and seal.
- Crush with a rolling pin.
How to assemble the trifles:
Whip heavy cream with sugar, then layer the components into glasses in the following order:
- crushed ladyfinger cookies
- ginger lemon curd
- raspberry jam
- whipped cream
Repeat for a second series of layers.
How to serve the trifles:
Chill the trifles in the fridge for at least 10 minutes and up to 1 day after assembling them. Top with finely chopped pistachio (optional).
Occasions to serve the trifles:
Because you can so easily scale up the recipe, 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.
Recipe notes, tips and questions:
Yes, you can easily scale this recipe up. (Or indeed down, if you only wanted to make a single serving.)
The nice thing about using crushed ladyfingers rather than cake is that the ladyfingers won’t get soggy, even after a day of letting the trifles sit in the fridge. Because ladyfingers are so dry, they start out crunchy and after a few hours they start to soften a bit but they don’t get soggy.
Absolutely! The curd is great on waffles or even just by itself.
More delicious ginger-flavored sweets:
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Lemon Trifle Desserts with Fresh Ginger
For the raspberry jam (makes ~ ¼ cup):
- 3 ounces frozen raspberries
- ¼ teaspoon corn starch
- 2 tablespoons granulated sugar
For the ginger lemon curd (makes ~½ cup):
- 3 tablespoons + 1 teaspoon granulated sugar
- 2 egg yolks
- 2 tablespoons + 2 teaspoons lemon juice
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons freshly grated ginger root
For the cookie layer:
- 2 ladyfingers*
To put it all together:
- ½ cup heavy cream
- ½ tablespoon granulated sugar
- 1 finely chopped pistachio, optional
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 ginger lemon 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 crumbled.
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, then lemon curd (~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 at least 10 minutes and up to 1 day.
- Top with chopped pistachios before serving (if using).