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
RASPBERRY ORANGE TRIFLE
Steps:
- Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
- Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
- Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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.
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
RASPBERRY ORANGE TRIFLE
Steps:
- Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam. Set aside.
- Place a layer of cake, jam side up, in the bottom of a 2 1/2- to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
- Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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
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 & ROSE TRIFLES
A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 42m
Number Of Ingredients 7
Steps:
- If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
- Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.
Nutrition Facts : Calories 380 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium
RASPBERRY GRAND MARNIER TRIFLE
Make and share this Raspberry Grand Marnier Trifle recipe from Food.com.
Provided by P48422
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
- Fill a medium saucepan 1/3 full of water and bring it to a boil.
- In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
- Whisk in the Gran Marnier and orange juice.
- Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
- Whisk the mixture constantly until thick, 2-3 minutes.
- Place the bowl in the bowl of ice water and continue to whisk until cool.
- (2-3 minutes).
- Whip the cream in your mixer on high speed until thick and forms soft peaks.
- Fold gently into the Gran Marnier mixture.
- Place a piece of plastic wrap directly on the surface and refrigerate.
- Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
- Press through a fine mesh strainer.
- Set aside.
- (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
- Using a serrated knife, cut the cake into 4 even rectangles.
- Slice each piece in half horizontally, making 8 pieces total.
- ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
- Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
- Top with a little more than a cup of the Grand Marnier Sabayon.
- Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
- On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
- Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
- On top spread the last of the sauce, then the last of the sabayon.
- There will be 3 layers of cake total.
- Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
- To serve, cut into squares with a sharp knife.
- Garnish with the reserved sauce and raspberries.
- NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
- NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
- Whatever works.
- The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
- NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
- And it may seem rich, but it is very light tasting.
Nutrition Facts : Calories 267.9, Fat 15.9, SaturatedFat 8.5, Cholesterol 250.5, Sodium 59, Carbohydrate 28.9, Fiber 3.8, Sugar 22.9, Protein 4.1
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RASPBERRY TRIFLE RECIPE | BON APPéTIT
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4/5 (4)Estimated Reading Time 4 minsServings 16
- Stir milk, cream, butter, and salt in a large saucepan, then scrape in vanilla seeds; add pod. Bring to a simmer over medium heat, stirring occasionally, until mixture is warm and butter is melted.
- Meanwhile, whisk egg yolks and sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no dry spots remain. Whisking constantly, gradually add warm milk mixture. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in texture, and begins to boil, about 6 minutes.
- Strain custard through a fine-mesh sieve into a medium bowl, using a rubber spatula to help press it through. Cover with plastic, pressing directly onto surface, and chill until cold, at least 2 hours.
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