Layers of fluffy cake, tangy lemon cream, and juicy raspberries for a refreshing no-bake trifle dessert.

Scale

2 cups raspberries

1 cup lemon curd

2 cups whipped cream

1/2 cup powdered sugar

1 pound cake cubed

1 teaspoon vanilla

1/2 cup mascarpone optional

2 tablespoons sugar

1/4 cup lemon syrup

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1. Prepare raspberries with sugar.

2. Whip cream until fluffy.

3. Fold in lemon curd.

4. Layer cake in dish.

5. Add cream and raspberries.

6. Repeat layers.

7. Chill before serving.

8. Garnish and serve.

Chill before serving.

Use fresh berries when possible.

Do not over-soak cake.

Assemble in clear dish for best look.