VANILLA RASPBERRY TRIFLE
My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.
Provided by chefbrown
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
- Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
- Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g
GRAND RASPBERRY TRIFLE
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
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
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
RASPBERRY TRIFLE
Looking for a delicious dessert? Enjoy this great trifle recipe made with raspberries - perfect for a treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
- Split ladyfingers horizontally in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of the pudding in 2-quart serving bowl. Repeat layers once using remaining 1 1/2 cups raspberries. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.)
- Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 110 mg, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg
RASPBERRY TRIFLE
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
- Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.
EASY RASPBERRY TRIFLE
Not only is this divine dessert easy to make, but it's almost fat free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h17m
Yield 16
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
- In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
- Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
- Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 180, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 0 g
RASPBERRY VANILLA TRIFLE
When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice. , Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight., Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs.
Nutrition Facts : Calories 327 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.
RASPBERRY TRIFLE
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
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
RETRO TRIFLE
Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence
Provided by Esther Clark
Categories Dessert
Time 40m
Number Of Ingredients 17
Steps:
- To make the jelly, put the gelatine in a small bowl and cover with water. Leave to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan and simmer, stirring occasionally, until the sugar has dissolved. Add the raspberries and bring to the boil. Reduce to a gentle simmer and cook for 5 mins, or until the raspberries have broken down. Pour the mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and stir through the raspberry mixture. Pour into the base of a large trifle bowl and chill for at least 5 hrs, or overnight.
- To make the custard, heat the milk in a pan with the vanilla pod until steaming, then remove from the heat and set aside. Whisk the sugar, cornflour and egg yolks together in a bowl. Remove the vanilla and gradually pour the hot milk into the egg mixture, whisking constantly until well combined. Return to the pan and gently stir over a low heat until the custard has thickened. Stir in the clotted cream, pour into a bowl and cover the surface with a piece of baking parchment to prevent a skin forming. Leave to cool, then put in the fridge to chill until cold.
- Put the frozen raspberries and jam in a small pan and cook for 5 mins until the raspberries have softened a little but are still holding their shape. Leave to cool. Whisk the cream with the icing sugar in a large bowl until it reaches a soft dropping consistency.
- Arrange the cake pieces over the set jelly. Crush most of the biscuits, reserving some whole, and scatter over the cake layer. Whisk the custard to loosen, then pour over the biscuit layer. Top with the raspberry compote, pushing the whole biscuits into it around the edges of the bowl. Spoon over the whipped cream, then decorate with the sprinkles and cherries, if you like. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 595 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
EASY GRAND RASPBERRY TRIFLE
Raspberries, jam, lemon syrup-drenched pound cake, and whipped cream in a delicious, easy, layered dessert. This can be made using store-bought or homemade pound cake and as individual trifles or one large Grand Trifle. Can be made up to 24 hours in advance.
Provided by akgrown
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
- For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
- In a large bowl, whip the cream and sugar to siff peaks.
- Brush both sides of each silce of pound cake with the cooled 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 the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
- **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.
Nutrition Facts : Calories 589.4, Fat 31.5, SaturatedFat 18.9, Cholesterol 215.7, Sodium 300.1, Carbohydrate 74.6, Fiber 3.9, Sugar 29.4, Protein 5.5
EASY RASPBERRY TRIFLE
Provided by Peggie O'Kennedy
Categories Milk/Cream Dairy Dessert Raspberry Sherry Chill Bon Appétit Ireland
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
- Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.
RASPBERRY TRIFLE
Make and share this Raspberry Trifle recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cake into 1 inch cubes.
- Prepare pudding according to directions on package.
- Fold half of the Cool Whip into the pudding.
- Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
- Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
- Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
- Top with remaining cake cubes and whipped topping.
- Cover and refrigerate at least 3 hours.
- Sprinkle with almonds before serving.
- *Youmay have a variation of this using omit raspberry preserves and raspberries.
- add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.
Nutrition Facts : Calories 742.8, Fat 11.1, SaturatedFat 6.6, Sodium 1135.6, Carbohydrate 153, Fiber 5.4, Sugar 97.4, Protein 11.6
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