Lemon and Raspberry Trifle in Mason Jars Best Family Recipes

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Lemon and Raspberry Trifle in Mason Jars

"Use 2-cup mason jars for these pretty make-beforehand summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can without problems be doubled."

Ingredients :

1/4 cup water
1/four cup lemon juice
1/four cup white sugar
three tablespoons dry sherry
1/2 (sixteen ounce) loaf organized pound cake, reduce into 1-inch cubes
1 cup mascarpone cheese
three/four cup lemon curd
four teaspoons lemon zest
1 cup lemon curd
2 cups sparkling raspberries
1 (1 ounce) square semisweet chocolate, grated (optional)
1 1/3 cups pressurized whipped cream

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Bring lemon juice, water, and sugar to boil over medium warmness, stirring every so often, until the sugar dissolves, about five mins. Remove from warmness; stir in sherry. Divide the pound cake calmly among 4 2-cup mason jars, then pour the lemon and sugar aggregate on pinnacle.
Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese aggregate the various jars, pressing down with the lower back of a spoon to create a fair layer. Spoon the remaining 1 cup lemon curd over the cheese aggregate to create some other layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for as a minimum 15 minutes, or up to 24 hours. Top with whipped cream earlier than serving.

Notes :

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