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.
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How to make the raspberry jam:
See full ingredients & instructions in the recipe card below!
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!
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!
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:
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.
Yes, you can easily scale this recipe up. (Or indeed down, if you only wanted to make a single serving.)
Absolutely! The curd is great on waffles or even just by itself.
Yes, the trifles will still taste delicious.
More delicious ginger-flavored sweets:
- Raspberry Custard with Lime Zest and Crystallized Ginger2 Hours 15 Minutes
- Spiced Chocolate Ginger Truffles3 Hours 30 Minutes
- Spiced Raspberry Linzer Cookies1 Hours
- Lemon Bavarian Cream with Ginger1 Hours 20 Minutes
See all sweet recipes with ginger →
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Full Printable Recipe
Raspberry and Lemon Ginger Curd Trifles with Ladyfingers
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:
Nutrition Information (Estimated):
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.
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