Lemon and Raspberry Trifle
Zesty lemon curd, raspberries, soft sponge and a light yoghurt cream: an easy trifle that tastes fresh.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min plus chilling
- LevelEasy
- Costabout £1.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool. Cut it into 2 cm cubes.
- 2
Whip the cream with the icing sugar until it holds soft peaks. Fold in the yoghurt and the zest of one lemon.
- 3
Mix the lemon curd with the juice of one lemon until loose enough to spoon.
- 4
Put half the sponge in a 2 litre glass bowl. Spread over half the lemon curd, scatter over half the raspberries, then spoon over half the cream.
- 5
Repeat the layers. Top with the remaining zest and a few raspberries. Chill for at least 2 hours.
120 min
Tips
- Choose a good lemon curd with a tangy flavour, as it carries the whole dish.
- Frozen raspberries can be used, but thaw and drain them first.
- Use an extra lemon to cut the sweetness if you prefer a sharper pudding.
Storing and freezing
Keeps covered in the fridge for up to 2 days. The sponge softens as it sits. Do not freeze.
Questions
Can I use homemade lemon curd?
Yes, and it is lovely, but make sure it is cold before layering. Homemade lemon curd keeps for about 2 weeks in the fridge.
Can I make it without yoghurt?
Yes. Use 450 ml of whipped double cream instead. It will be richer and slightly sweeter.
Can I make it in individual glasses?
Yes. This amount fills six tall glasses. Chill them for at least 1 hour before serving.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.