Raspberry Chocolate Trifle Recipes

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GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
  • Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
  • Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
  • *Available at some supermarkets and at Italian markets.

RASPBERRY CHOCOLATE TRIFLE



Raspberry Chocolate Trifle image

"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special-occasion suppers.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
2 cups fresh or frozen raspberries, thawed
1 cup raspberry preserves
Whipped topping
Additional raspberries, optional

Steps:

  • Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

Nutrition Facts : Calories 493 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 497mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES



Triple Chocolate Trifle With Raspberries image

The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup plus 2 tablespoons unsalted butter, more for greasing pan
3 ounces finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 tablespoons Cognac, rum or bourbon, optional
1/2 cup granulated sugar
8 tablespoons unsweetened cocoa powder, sifted
2 tablespoons cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 ounces bittersweet chocolate, finely chopped (2 cups)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for whipped cream
1 to 2 pints fresh raspberries

Steps:

  • To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
  • In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
  • Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
  • In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
  • In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
  • Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
  • Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
  • Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram

RASPBERRY COCOA TRIFLE



Raspberry Cocoa Trifle image

This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
6 tablespoons sugar
1 teaspoon lemon juice
3/4 teaspoon vanilla extract
3/4 cup heavy whipping cream
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. slices
2 tablespoons baking cocoa

Steps:

  • In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts : Calories 441 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 5g protein.

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 20

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

CHOCOLATE-RASPBERRY TRIFLE



Chocolate-Raspberry Trifle image

Serve up our delicious Chocolate-Raspberry Trifle recipe. This Chocolate-Raspberry Trifle is the perfect combination of dessert flavors and textures.

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 18 servings

Number Of Ingredients 11

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups raspberries
2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each), chopped

Steps:

  • Heat oven to 350°F.
  • Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
  • Spread onto bottom of 8-inch square pan sprayed with cooking spray.
  • Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
  • Cut brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 27 g, Protein 4 g

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