Frozen Raspberry and Mango Trifle

  • Preparation 35 MIN
    Cooking 10 MIN
    Cooling 1 H
    Freezing 4 H
  • Servings 1
  • Makes 10 servings
  • Freezes
How do you make a summer berry trifle even cooler? Think vanilla ice cream, two types of sorbet, cubes of angel food cake and tart lemon curd, for starters. Raspberries, in coulis form and sprinkled overtop, put an exclamation point on this easily twisted classic.


Lemon Curd



  1. Line the bottom of a 6-inch (15 cm) springform pan with parchment paper. Cut another sheet of parchment paper into an 8 x 5-inch (20 x 12.5 cm) rectangle and line the inner walls of the pan. Place in the freezer while preparing the curd.

Lemon Curd

  1. In a small saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and egg yolk, then add the lemon juice and water. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the curd has thickened. Remove from the heat and strain through a sieve. Cover with plastic wrap directly on the surface of the curd and refrigerate for 1 hour or until completely chilled.


  1. Using a 2-tbsp (30 ml) ice cream scoop, shape 4 scoops of vanilla ice cream, 3 of raspberry sorbet and 3 of mango sorbet. Place on a parchment-lined plate in the freezer while preparing the trifle.
  2. Arrange one-third of the cake cubes over the bottom of the pan. Still using the ice cream scoop, arrange a layer of ice cream and sorbet over the cake cubes, alternating the flavours. Drizzle with one-third of the lemon curd. Repeat the sequence twice, using the reserved scoops of ice cream and sorbet to top the trifle. Garnish with the remaining curd. Freeze for 4 hours or until firm.
  3. When ready to serve, unmould the trifle, cut into wedges and top with the raspberries and raspberry coulis.


To obtain 1 cup (250 ml) of raspberry coulis, purée 2 cups (280 g) of raspberries with 1/4 cup (55 g) of sugar in a blender. Strain through a sieve, if desired.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.