Lemon Trifle

by Elysian Magazine

An essential aspect of a trifle definitely includes the container: glass is traditional for showing off the layers visually, as you are about to enjoy the flavors. The large glass dish generally used is also actually called a trifle, but even small dishes or drinking glasses can provide the lovely view of your dessert. Tradition suggests a dish with straight sides and a pedestal (where a trifle belongs, we feel) but this layered dessert is sure to delight in any dish.

Start by deciding on your layers, choosing a pudding or curd of some kind, a cubed cake or cookie, generally one fruit or several, and then whipped crème to top it off. See where your trifle takes you – ours goes a little something like this:

Angel food cake, cut into 1-inch cubes (store bought is fine)
1 pack of lemon Jello powder (3 ounces)
2 cups of boiling water
1 cup of powdered sugar
2 cups of heavy whipping cream
12 ounces of Cool Whip
1 tablespoon of lemon zest
Optional: lemon peel and blueberries

Lemon Crème

  1. In a mixing bowl, combine the lemon Jello powder, boiling water, and powdered sugar. Mix until powders are completely dissolved.
  2. Store the mixture in the refrigerator for 1 hour, or until it reaches a syrup-like consistency.
  3. Take out of the fridge, and mix in the heavy whipping cream until it slightly mounds.
  4. Mix in 8 ounces of Cool Whip into the mixture. Then stir in the lemon zest.


  1. In the trifle dish, add the cut 1-inch cubes of angel food cake in a single layer at the bottom.
  2. Add in a layer of the lemon crème on top of the cake.
  3. Repeat steps 1-2 until you have reached the top of the dish.
  4. Top with remaining Cool Whip and garnish with a lemon peel and blueberries.

Pro tip: try to keep your layers really clean. Wipe off the glass side, if need be, as you build.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy