Lemon Dessert Trifle with Chantilly Cream
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Bright, fresh, and irresistibly creamy, this lemon dessert trifle with Chantilly cream is the perfect make-ahead treat for spring and summer gatherings. Easy to serve in individual glasses or a classic trifle dish!
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About This Recipe:
If you’re looking for a dessert trifle that’s as beautiful as it is delicious, this Lemon Trifle with Chantilly Cream is a must-make. Layered with soft cake, tangy lemon curd, and billowy whipped Chantilly cream, it’s a refreshing twist on a classic trifle—light, elegant, and bursting with citrus flavor.
Plus, it’s perfect for making ahead and is one of my favorite crowd-pleasing desserts for spring brunches, Easter celebrations, and afternoon tea.
These lemon dessert trifles are shown served in individual glasses, which makes them perfect for entertaining. Not only do they look beautiful when layered this way, but they’re also easy to portion and serve—no scooping or mess!
For a charming presentation, you can use small juice glasses, stemless wine glasses, mini trifle bowls, or even mason jars. While our other trifle recipes are made in a classic trifle dish, this individual version is ideal when you’re serving guests or want a more personalized touch. Of course, you can absolutely assemble this recipe in a large trifle dish if you prefer that traditional style.
Why You’ll Love This Lemon Dessert Trifle
- Fresh & Bright Flavors: The lemon curd adds just the right amount of tartness.
- Elegant Yet Easy: No baking required if you use store-bought cake and/or lemon curd.
- Make-Ahead Friendly: Ideal for gatherings and holidays.
- Versatile Presentation: Serve in a large trifle dish or in individual dessert glasses.
Ingredients You’ll Need
Here’s what goes into this sunny lemon dessert trifle:
- Lemon Curd – Homemade lemon curd or store-bought.
- Lemon Pound Cake or Sponge Cake – Cubed for layering. I used this easy lemon pound cake recipe, but you can also use store-bought.
- Chantilly Cream – A lightly sweetened whipped cream made with vanilla.
- Lemon Zest, Slices, and Mint Leaves – For garnish and extra flavor.
How to Make Lemon Dessert Trifle
- Prepare the Chantilly Cream: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Layer the Trifle:
- Start with a layer of cubed cake.
- Add a generous layer of Chantilly cream.
- Spoon lemon curd over the top.
- Add a final layer of Chantilly cream.
- Repeat layers if needed until the dish or glasses are filled.
- Chill and Serve: Refrigerate for at least 1 hour to let the flavors meld. Garnish just before serving.
Tips for the Best Trifle
- Let It Rest: Trifles taste even better after some chill time in the fridge.
- Use Cold Ingredients: This helps the cream hold its shape better.
- Don’t Overwhip the Cream: Soft peaks give the trifle a dreamy, cloud-like texture.
What is Chantilly Cream?
Chantilly cream is a sweeter version of whipped cream. It is smooth and satiny. Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. Spread it, pipe it, dollop it!
How is it different from sweetened whipping cream? Chantilly cream is always sweetened and flavored with vanilla (whether with a vanilla bean or extract), while whipped cream is often prepared unsweetened or just very lightly sweetened.
Can I use Vanilla Pound Cake Instead?
Absolutely! I love the flavor profile of adding lemon pound cake to this recipe as it further elevates the lemon flavor with just the right amount. But if you are buying a prepared pound cake in the freezer section of your grocery store or at the bakery, you can definitely use a vanilla pound cake if that’s what is available.
How Many Servings Does This Recipe Make?
I have written the recipe for eight servings because a pound cake usually yields at least 8 slices. However, the number of servings depends on the size of your glasses or bowls. If using larger containers, plan on 4-6 servings.
Dessert Trifle FAQs
Yes! A dessert trifle is actually a great make-ahead dessert. Preparing it the night before allows the flavors to meld beautifully. Just be sure to cover it tightly and store it in the refrigerator. If you’re using fresh fruit or delicate garnishes, wait to add those just before serving so they stay fresh and vibrant.
A light, buttery cake works best in a lemon trifle—think pound cake, sponge cake, or angel food cake. These types of cakes hold up well to layering without getting too soggy, and they complement the tart lemon curd and creamy Chantilly perfectly. Store-bought or homemade both work, depending on how much time you have.
It’s not recommended to freeze a dessert trifle made with Chantilly cream. The texture of the whipped cream can become grainy and separate when thawed. Trifles are best enjoyed fresh or after chilling in the fridge for a few hours. If you have leftovers, they’ll keep well refrigerated for up to 2 days.
More Dessert Trifle Recipes to Try
If you love this lemon dessert trifle, be sure to check out some of our reader-favorite variations! Our Berry Trifle is one of the most popular summer desserts—it’s bursting with fresh fruit and perfect for warm-weather celebrations.
Try our Strawberry Trifle, a quick and easy favorite with classic flavor for a variation. And if you’re planning ahead for the holidays, don’t miss our showstopping Christmas Trifle, layered with lady fingers, raspberries, and festive flair.
Have you made this dessert trifle? Share your tips in the comments—we’d love to see your beautiful creations!
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Lemon Dessert Trifle Recipe
Ingredients
- 1 lemon pound cake store-bought or homemade, cubed
Chantilly Cream
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla
- 3 tablespoons confectioners’ sugar
- 1 (12-oz) lemon curd homemade or store-bought
- fresh mint sprigs for serving
- lemon slices for serving
Instructions
- Cut the pound cake into 1/2-1 inch squares. Keep them small and bite size.
Chantilly Cream
- In a large bowl add the heavy whipping cream, vanilla and confectioners' sugar. With an electric mixer, whip the cream until soft peaks form, about 3-5 minutes. Refrigerate until ready to use.
Assemble the Mini Trifles
- Add a layer of cubed lemon pound cake in the bottom of the glasses or bowls. Depending on the size of your serving containers, this is usually about a 1-inch slice of pound cake cubed into 1/2-1-inch pieces. Add a layer of Chantilly Cream, followed by a thin layer of lemon curd, and a final layer of cream on top. When I have extra cream left over, I will whip it into stiff peaks with the mixer and pipe a dollop of decorative cream using a star tip as the final layer.
Serving
- If serving immediately, add thin half-moon slices of lemon to the top, along with sprigs of fresh mint. Otherwise, refrigerate the servings for up to 24 hours and garnish them before serving.
Notes
- Pound Cake: I love using lemon pound cake in this trifle. If you are using a ready-made pound cake and can only find vanilla, it’s delicious too. I would then add finely grated lemon zest (about 1 lemon) to the Chantilly Cream (along with the other ingredients) to elevate the lemon flavor.
- Chantilly Cream: This is a quick and simple cream, but you can substitute prepared whipped topping (like Cool Whip) for a super quick fix.
- Lemon Curd: Lemon curd is easy to make and incredibly delicious. See my lemon curd recipe, but you can also buy a jar of lemon curd and use that instead. Depending on the size of your serving containers, you will need about one jar.
- Storing: If you have leftovers, they’ll keep well refrigerated for up to 2 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These individual-sized trifles are so easy and perfect for a tea party, a holiday (like Easter or Mother’s Day), or simple enough for any day of the week. When I’m in a rush but need a dessert, this is a go-to!