Lemon and Raspberry Trifle in Mason Jars
Use 2-cup mason jars for these pretty make-ahead summertime desserts. Choose a dry or cream sherry, or replace with limoncello instead. This recipe can easily be doubled.
Over medium heat, bring lemon juice, water, and sugar to a boil while stirring occasionally for about 5 minutes, or until the sugar dissolves.
Stir in sherry after removing from heat.
Divide the pound cake equally among the four 2-cup Mason jars, and then top each with the lemon-sugar mixture.
Mascarpone cheese, 3/4 cup lemon curd, and lemon zest are combined in a bowl.
Spread an even layer of the cheese mixture among the jars after dividing it between them.
To add another layer, spoon the remaining 1 cup of lemon curd over the cheese mixture.
The raspberries should be placed on top before the chocolate.
For at least 15 minutes or up to 24 hours, cover and chill.
Whipping cream should be added before serving.