Lemon and Raspberry Trifle in Mason Jars

Ingredients

• 3 tablespoons cooking sherry dry
• 1 cup lemon curd 
• 0.3 cup juice of lemon 
• 4 teaspoons lemon zest 
• 1 cup mascarpone cheese 
• 16 ounce round cake prepared cut into 1-inch cubes
• 2 cups raspberries fresh
• 0.3 cup water 
• 1.3 cups pressurized whipped cream 
• 0.3 cup sugar white

Equipment

• bowl
• canning jar

Directions

1. Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
2. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
3. Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.