Raspberry and Lemon Trifle
Sponge, tart lemon curd and fresh raspberries under real egg custard and softly whipped cream.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min + chilling
- LevelEasy
- Costabout £1.71 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 ready made egg custard (creme anglaise, see the base recipe) and the Victoria sponge base first. Cool the custard fully.
- 2
Cut the sponge into 2 cm pieces and lay them in the base of a 2 litre glass trifle bowl. Sprinkle over the limoncello.
- 3
Dot the lemon curd over the sponge, then scatter over 200 g of the raspberries, pressing them gently into the curd.
- 4
Pour the cold custard over the fruit and tap the bowl to settle it. Cover and chill for at least 3 hours.
180 min - 5
Whip the cream with the icing sugar to soft peaks and spoon it over the custard.
- 6
Top with the rest of the raspberries and the lemon zest just before serving.
Tips
- Let the custard cool completely before pouring it over the sponge, or it will melt the cream layer later.
- Use frozen raspberries out of season. Thaw and drain them first so they do not water down the custard.
- Make it in individual glasses for a dinner party. Layer the same way and chill for 2 hours.
Storing and freezing
Keep covered in the fridge for up to 2 days. Add the cream layer on the day of serving. Do not freeze.
Questions
Can I make a trifle the day before?
Yes. Assemble everything except the whipped cream and topping, cover and chill. Add the cream and fruit just before serving to keep it fresh.
Can I make it without alcohol?
Yes. Use orange juice or elderflower cordial diluted with water in place of the limoncello. The sponge will still soak up the flavour.
Why has my custard layer split or gone watery?
Warm custard or very juicy fruit. Cool the custard fully and drain any thawed fruit before layering.
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.
