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.
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.
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 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
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.
EASY RASPBERRY TRIFLE
This is an adaptation of my original creation Recipe #22511. I needed a dessert recipe for Italian day while teaching the 2013 cooking elective at my daughter's charter school and I liked the idea of a tiramisu. I felt this was a good recipe for 3rd-5th graders to put together and enjoy, so I altered it to exclude the coffee, and appropriately renamed it a trifle.
Provided by Tinkerbell
Categories Cheesecake
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Cut pound cake into 1 inch cubes, set aside.
- In mixing bowl, beat cream cheese and sugar until smooth, then stir in crushed Oreos.
- Fold in whipped cream.
- In a13x9x2 in baking dish (or a tall sided glass trifle bowl), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings. Repeat layers.
- Top with remaining raspberries.
- Refrigerate until serving time or overnight.
Nutrition Facts : Calories 270, Fat 15.7, SaturatedFat 7.8, Cholesterol 36.6, Sodium 173.7, Carbohydrate 29.3, Fiber 2.5, Sugar 13.7, Protein 3.9
RASPBERRY AND MASCARPONE TRIFLE
A Donna Hay recipe I found in our Sunday Herald. I love simple berry desserts like this so am saving it to try soon.
Provided by JustJanS
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
- Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
- Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
- Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
- Dust with extra icing sugar to serve.
Nutrition Facts : Calories 271.2, Fat 13.2, SaturatedFat 7.4, Cholesterol 134.9, Sodium 72.3, Carbohydrate 34, Fiber 3.8, Sugar 17.3, Protein 5.5
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
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
Make and share this Easy Raspberry Trifle recipe from Food.com.
Provided by Budding Chef
Categories Dessert
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Bake and cool cake as directed on package.
- Tear cake into 3/4 inches pieces.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
- Add raspberries.
- Refrigerate gelatin mixture about 15 minute or until thickened, but not set.
- Layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat.
- Refrigerate at least 2 hours or until firm.
- Spread whipped topping on top and serve.
Nutrition Facts : Calories 219, Fat 3.8, SaturatedFat 2.3, Cholesterol 12.7, Sodium 272.9, Carbohydrate 42.5, Fiber 1, Sugar 29, Protein 5
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