recipe, summer, sweet

Raspberry Trifle with Lemoncello Custard

 These past two weeks I was in France. Yes, I was in the land of painfully affordable wine (something decent can cost as little as 4 euros) and daily cheese courses. A land where history oozes through the cracks of its stone-walled buildings and cobbled streets, and each meal receives the attention and enjoyment it deserves (something I often forget as I scarf down a meal as I run to a meeting). I was reminded daily to pause and enjoy, and I am striving to keep this mindset since my return home to Canada.


It can be tough to slow down, especially if you live in a bustling city and everyone is in a rush. But if you make a point of it you might notice some other things: you feel less stressed, you have a clearer idea of what you want to accomplish, and you feel more satisfied. And really, don’t we all just want to satisfy that never-ending desire to be satisfied?

A Trifle, which is a layered desssert make of custard, fruits, and cake is the perfect dessert to enjoy s-l-o-w-l-y… the textures, flavours, and simultaneously pretty and messy appearance of it makes it a true pleasure to enjoy. I actually think this is one of my favourite treats.


This isn’t a particularly French dessert- in fact I believe a trifle is more of a UK concoction- but it is a delicate dessert that calls to the layers and intricacies of our busy lives. You will love each bite!


Raspberry Trifle with Lemoncello Custard


  • 500mL 15% cream
  • 125mL 2% milk
  • 1 vanilla pod, sliced lengthwise and scraped (or 1 tsp vanilla extract)
  • 6 egg yolks
  • 140g granulated sugar
  • 35g flour
  • zest and juice of one lemon
  • 3 tbsp Lemoncello liqueur
  • 3 cups fresh or frozen raspberries
  • 2x 500g packages of lady fingers



  1. Bring the milk, cream, and vanilla to a boil on the stove top, remove from heat and allow to cool slightly
  2. whisk together egg yolks and sugar, until light in colour. Add flour, mix well.
  3. Pour the milk mixture overtop the egg mixture, slowly at first, whisking continuously to not cook the eggs.
  4. Put the mixture into a clean pot, and heat over medium heat until thickened. It will stick to the back of the spoon, and begin to form soft ripples while you stir it. Remove from heat and allow to cool.


The assembly is quite simple: lay one layer of lady fingers (about a quarter) along the bottom and top with 1 cup berries; spoon over about one third of the custard. Repeat layers, ending with a final layer of layer fingers. Decorate with fresh raspberries or grated white chocolate if desired.


Curious about other trifle flavours? Check out the classic Berry Brandy Trifle.