Raspberry Trifle With Rum Sauce Recipes

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RASPBERRY TRIFLE WITH RUM SAUCE



Raspberry Trifle with Rum Sauce image

Provided by Sandra Lee

Categories     dessert

Time 56m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Steps:

  • Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

RASPBERRY TRIFLE



Raspberry Trifle image

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

1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish

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



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

VANILLA RASPBERRY TRIFLE



Vanilla Raspberry Trifle image

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

2 (3 ounce) packages ladyfingers
½ cup rum, or to taste
1 pint raspberries
4 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 orange, zested
1 pint heavy whipping cream
1 (2.25 ounce) package slivered almonds

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

RASPBERRY TRIFLE WITH RUM SAUCE



Raspberry Trifle With Rum Sauce image

Found this on foodnetwork.com but nobody claimed ownership of the recipe. It is easy and can be completed very quickly. So for last minute company or whatever - you can have a very tasty and lovely dish. We made it for a residents' family - they were celebrating her 99th birthday and they had already had a big cake & party the day before - so we made them a little something, just for the family. Update: 04/23/2009 - forgot to mention that any berry would be great! I made it with strawberry jam & a starwberry fan as my garnish! Wonderful! :)

Provided by Manami

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3/4 cup confectioners' sugar
2 tablespoons rum (I used Barbancourt) or 3/4 teaspoon rum extract
3 tablespoons water
1/2 cup raspberry jam
1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes
3 (4 ounce) refrigerated prepared vanilla pudding
fresh raspberry, ganish
chopped slivered almonds, garnish

Steps:

  • Heat butter in large glass microwave on high until melted, about 30 seconds.
  • Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
  • Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
  • In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
  • Pack cubes down slightly.
  • Drizzle rum sauce and jam evenly over each.
  • Spoon 3 tablespoons of pudding evenly over each.
  • Refrigerate for 45 minutes.
  • Garnish with raspberries, chopped almonds & sprigs of mint; all optional.

Nutrition Facts : Calories 480.9, Fat 17.7, SaturatedFat 7.3, Cholesterol 54.6, Sodium 440.5, Carbohydrate 74.5, Fiber 0.9, Sugar 37.9, Protein 4.7

RASPBERRY TRIFLE



Raspberry Trifle image

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

1 angel food cake
1 package instant vanilla pudding
milk
1 (4 ounce) container Cool Whip
1/2 cup raspberry preserves
2 cups fresh raspberries or 12 ounces frozen raspberries, thawed
1/4 cup sliced almonds

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

RASPBERRY TRIFLE



Raspberry Trifle image

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

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

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



Easy Raspberry Trifle image

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

1 4.4-ounce package custard dessert mix (such as Jello- brand)
3/4 cup raspberry preserves
2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices
3/4 cup cream Sherry
1 1/4 cups chilled whipping cream

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.

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