Raspberry and Lemon Trifle

Raspberry & Lemon Trifle
Pair with Diamond Collection Rosé

Ingredients:

For the pound cake: 

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz whole fat cream cheese, softened at room temperature
• 2 1/2 cups granulated white sugar
• 6 eggs, room temperature
• 2 tablespoons lemon zest
• 1/2 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup roasted unsalted slivered almonds 

For the compote:

• 1 lb raspberries + 1 handful to garnish
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon lemon zest

For the cream filling:

• 8 oz mascarpone
• 1 tablespoon lemon zest
• 1/4 cup granulated white sugar
• 2 cups heavy cream
• 1/2 teaspoon pure vanilla extract 

For the lemon syrup:

• 1/2 cup granulated white sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup water

Directions:
Preheat the oven to 325 F and grease 2 standard 7”- 8” rectangular baking tins.

To make the pound cake, add the butter, cream cheese, and sugar into the bowl of a stand mixer with a paddle attachment. Mix on medium speed until it is a smooth and creamy consistency, about 5 minutes.

Crack in the eggs one at a time, mixing on low speed just until they are incorporated into the batter. Be careful not to over mix after each addition.

Continue to add the lemon zest and vanilla, mixing for just a few seconds.

In another medium sized mixing bowl, combine the flour, baking soda, and salt.

Gently add one cup at a time of the flour mixture into the batter, slowly mixing to prevent the flour flying up. Scrape down the sides of the bowl if necessary.

Spoon the batter evenly into the baking tins, smoothing over the top with a rubber spatula.

Bake for a total 65-75 minutes until golden brown and an inserted knife comes out clean. Halfway through the baking time, tent the top with a piece of aluminum foil to prevent it from browning too quickly.

Once it is baked, let it cool for 15 minutes in the tin before removing it onto a wire rack to cool.

To make the raspberry compote, add the raspberries, sugar, water, and lemon zest into a small sauce pot.

Bring the raspberries to a low boil until they begin to soften and break down. Turn down the heat, and gently stir them to further break them down. The compote will eventually thicken up as it cools, it should be a thick syrupy consistency. Set aside to cool completely.

To make the cream filling, add the mascarpone, lemon zest, and sugar into the mixing bowl of a stand mixer with a whisk attachment. Mix on high speed until the mascarpone is smooth and creamy.

Gradually pour in the heavy cream and vanilla extract while simultaneously whisking on high speed for about 2-3 minutes until soft, firm peaks form. It should be a pillowy but firm consistency. Set aside in the fridge to chill while prepping the cake.

To make the lemon syrup, add the sugar, lemon juice, lemon zest, and water into a small sauce pot. Bring the mix to a low boil, stirring occasionally until the sugar dissolves and the lemon juice begins to reduce into a thicker consistency.

Cut the pound cake into roughly 2” x 3” rectangles and trim off the brown edges. Place the cake pieces onto a parchment lined baking sheet.

Using a pastry brush, brush each side of the cake evenly with the lemon syrup. Allow them to set for 5 minutes.

To assemble the trifle, place 2-3 pieces of cake into the bottom of a transparent glass trifle bowl. Use as many pieces as necessary to fit into the bottom of the bowl comfortably.

Spread 1/3 of cream evenly over the cake base.

Continue to spoon 1/3 of the raspberry compote evenly over the cream. 

Top off the first layer with 3-4 more pieces of cake and continue to layer in the same manner until there are 3 cake layers with a final top layer of cream.

Sprinkle a handful of fresh raspberries, lemon zest, and slivered almonds over the cream top.

Chill in the fridge for at least one hour or until you are ready to serve.