Raspberry Trifle Recipe 445

EASY RASPBERRY TRIFLE

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.

RASPBERRY TRIFLE

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.

RASPBERRY TRIFLE

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.

GRAND RASPBERRY TRIFLE

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

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.

RASPBERRY VANILLA TRIFLE

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.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix pudding and milk as pkg directs, chill.
• Cut cake into 1 inch cubes.
• Put half the cubes in a 2qt glass bowl.
• Gently stir together raspberries and jam.
• Spoon half over cake cubes.
• Pour half the pudding over the raspberries.
• Do the layers again.
• Chill until ready to serve, serve with whipped topping.

RED RASPBERRY HOLIDAY TRIFLE

Steps:

• To make the berry filling: In a large saucepan bring the 4 cups of raspberry-cranberry juice to a boil over high heat.
• Cook until reduced to about 1 1/2 cups, about 10 minutes.
• In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch.
• Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear.
• Remove from the heat and add the two 16-ounce bags of frozen raspberries.
• Set aside and let stand until the berries have thawed.
• To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter.
• Cook over medium heat, stirring to dissolve the sugar, until the butter melts.
• Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about 5 to 10 minutes.
• Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl.
• The orange mousse mixture will be very thick.
• Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.
• When mixture is chilled, in a large bowl, mash mascarpone cheese with a rubber spatula, add 1/4 cup of the orange mousse and stir until smooth and creamy.
• Stir in the remaining orange mousse and then fold in the whipped cream.
• To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.
• Stir until blended and set aside.
• To assemble the Trifle:.
• In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.
• Drizzle cake with half the soaking liquid.
• Evenly spread half the orange mousse mixture over the soaked cake slices.
• Spread three-quarters of the berry filling carefully over the mousse.
• Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.
• Drizzle cake with remaining soaking liquid.
• Spread remaining orange mousse mixture over cake.
• Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.
• Pipe whipped cream on top of trifle to decorate.
• Garnish with fresh raspberries.
• Refrigerate for 4 to 6 hours or overnight before serving.

VANILLA RASPBERRY TRIFLE

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.

EASY RASPBERRY TRIFLE

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

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.

LEMON-RASPBERRY TRIFLE

Steps:

• Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
• Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
• Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
• In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.