Lemon and Raspberry Trifle Terrine

This delicious terrine uses layers of raspberry and lemon to come together as the perfect dessert.

Prep Time 45

Cook Time 15

Total Time 1

Course Dessert

Pre-heat the oven to 375F
Using an electric whisk, whisk the egg whites with salt until soft peaks are achieved
Whisk half of the sugar (1/4 cup) into the egg whites and then set aside.
In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until pale. The whisk should leave a ribbonlike trail when lifted.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the flour into the egg mixture.
Transfer the mixture into a baking dish and bake for approximately 15 minutes or until golden and springy.
Loosen from baking dish and allow to cool on a wire rack.

Prepare the tin with plastic wrap (I used a loaf tin). Chill.
After preparing the raspberry Jelly, pour a layer into the tin and allow to set.
After preparing the lemon custard, pour on top of the set Raspberry Jelly and allow to set.
After preparing the white chocolate bavarois, pour half of the mixture on top of the lemon custard and allow to set. Occasionally stir the remaining bavarois to prevent early setting.
After preparing the raspberry mouse, pour on top of the white chocolate bavarois and allow to set.
After the raspberry mouse has set, add a layer of the remaining white chocolate bavarois and allow to set.
After the white chocolate bavarois has set, place a layer of the prepared sponge.
Very carefully, turn out Trifle Terrine
Decorate and Serve with whipped cream and fresh raspberries as desired!!
Enjoy!

The sponge can be brushed with liqueur for extra flavored if desired. This step is done after the sponge is turned out from the pan.

Check out these other recipes!!

Raspberry Jelly

Lemon Custard

White Chocolate Bavarois

Raspberry Mousse

Keyword Lemon, lemons, Raspberries, Raspberry, Terrine, Trifle