Lemon and Cherry Trifle Recipe

Name: Lemon and Cherry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 2 recipes Lemon Curd (page 656); Poached Cherries (recipe follows); 30 vanilla wafers; Candied Lemon Zest (recipe follows); 6 fresh cherries, for garnish; 2 pounds red or yellow fresh cherries, pitted (5 to 6 cups); 1/2 cup sugar; 1 tablespoon kirsch (optional); 2 tablespoons fresh lemon juice; (makes enough for 6 small trifles); 3 lemons; 1 cup sugar; 1/2 cup water; (makes about 1/2 cup)

Servings: persons

2 cups heavy cream
2 recipes Lemon Curd (page 656)
Poached Cherries (recipe follows)
30 vanilla wafers
Candied Lemon Zest (recipe follows)
6 fresh cherries, for garnish
2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)
1/2 cup sugar
1 tablespoon kirsch (optional)
2 tablespoons fresh lemon juice
(makes enough for 6 small trifles)
3 lemons
1 cup sugar
1/2 cup water
(makes about 1/2 cup)

1
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form.
2
Layer the lemon curd, cherries, wafers, zest, and whipped cream in tall glasses.
3
Cover with plastic wrap; chill in the refrigerator up to 2 hours.
4
Serve; garnish each with a fresh cherry.
5
Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes.
6
Transfer the cherries to a large bowl.
7
Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes.
8
Pour over the cherries; let cool.
9
Store in an airtight container in the refrigerator for up to 1 day.
10
Zest the lemons with a vegetable peeler into long strips.
11
Remove the pith; cut the strips into fine julienne.
12
Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar.
13
Add the zest; boil 5 minutes.
14
Cover, and remove from heat; let cool.
15
Strain off the syrup before using.
16
The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

2899

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups heavy cream, 2 recipes Lemon Curd (page 656), Poached Cherries (recipe follows), 30 vanilla wafers, and more.

Yes, Lemon and Cherry Trifle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Cherry Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions