Victorian Raspberry Trifle Recipes

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:

• 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.

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.

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
• While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

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 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.

VICTORIAN RASPBERRY TRIFLE

Steps:

• Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
• Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
• Reserve as many raspberries & almonds as you desire for top garnish.
• Prepare pudding.
• Whip cream with sugar and vanilla.
• Warm preserves until liquid.
• In a straight sided trifle bowl place half the cake cubes.
• Pour half the preserves over the cake.
• Sprinkle half of raspberries and half of almonds over the preserves.
• Cover with half the pudding.
• Cover with half the whipped cream.
• Repeat layers with remaining ingredients, finishing with whipped cream.
• Chill at least four hours but overnight is best.
• Garnish with reserved raspberries and almonds just before serving.
• Garnish with mint if you like but it's beautiful without it.

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.

EASY VICTORIAN-STYLE TRIFLE

Steps:

• Pour eggnog into a deep flat bowl or compote dish.
• Arrange cake pieces over eggnog and aginst the edges of bowl.
• Moisten with sherry and brandy.
• Sprinkle lemon zest and almonds evenly over cake.
• Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
• Either pipe or spoon whipped cream on trifle.
• Serve by spooning trifle from the bottom of the dish to combine all ingredients.

HOLIDAY CHAMBORD TRIFLE

Steps:

• Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
• Spread with jam and put back together. Cut into thirds.
• Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
• Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
• Continue with remaining layers.
• Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
• Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
• Cover with whipped cream and top with toasted almond slivers.