Grand Raspberry Trifle | Pika Chakula

Grand Raspberry Trifle

2013-02-06

This grand, fluffy trifle combines fruit, juice-drenched pound cake, and whipped cream — a delight for the senses.

Trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream. To make individual raspberry trifles, follow steps 1 through 3. In each of 10 glass serving dishes or wineglasses (1 1/2-cup capacity), follow procedure in step 4, making only two layers in each glass.

Ingredients:

  • 1/2 cup(s) sugar
  • 2 tablespoon(s) sugar, for whipped cream
  • 1/4 cup(s) fresh lemon juice
  • 1 cup(s) seedless raspberry jam
  • 4 cup(s) raspberries
  • 2 cup(s) heavy cream
  • 1 1/2 pound(s) favorite pound cake

Method:

  1. 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.
  2. 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.
  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  4. 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.

 

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Recipe Comments

  1. posted by johnkaiser 22 on Mar 16, 2013

    I made homemade whipped cream and I want to know something else I can make that will go with it. Something preferably cold or cool and that will last awhile. I am thinking some sort of desert but I don’t really want to make ice cream or hot cocoa.

    Thanks!

  2. posted by airdogspace2 on Mar 18, 2013

    I just made mini chocolate cakes and found that they would taste better with some whipped cream. I have no heavy cream, and I can’t go to the store to get some. Is it possible to make it without it? If so, whats the recipe?

  3. posted by Jesse on Mar 21, 2013

    Im doing a cooking project for shakespear day and one of my questions was…compare the level of difficulty you would have prepareing the recipe versus tne amount of difficulty someone in the elizabethan times would have had

    here is the recipe for an english trifle

    1 Sara Lee pound cake (10.75 oz), thawed
    1/2 cup seedless raspberry jam
    1 cup coarsely broken Amaretti (about 16 cookies)
    1/4 cup Triple Sec
    2 pkgs (3.125 oz) vanilla Jello Cook ‘n Serve Pudding and Pie Filling
    4 cups milk
    2 tsp vanilla extract
    2 cups heavy or whipping cream, cold
    3 Tbsp confectioners’ sugar
    1/2 tsp almond extract
    3/4 cup toasted sliced almonds
    Candied red cherries or fresh berries for garnish
    Directions:

    Cut the cake into 1/4-inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.

    Add the Amaretti crumbs and toss together. Sprinkle with the Triple Sec and toss to coat.

    Prepare the pudding mixes, using the milk, according to package directions. Remove from heat and whisk in the vanilla. Let cool completely.

    Pour half the cooled custard over the cake mixture.

    Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners’ sugar and almond extract and continue beating until stiff. Spoon half of the whipped cream over the top of the custard. Layer the remaining half of the custard over the whipping cream. Add a second layer of whipped cream decoratively over the top of the custard.

    Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.

    Spoon the trifle into glass bowls and garnish with candied cherries or fresh fruit.

    Notes: Any favorite liqueur such as Grand Marnier, Amaretto, etc. may be substituted for the Triple Sec. To substitute for the pudding, Bird’s Imported English Dessert Mix makes an easy, excellent custard low in fat. Make custard according to package directions using 5 tablespoons dessert mix, 5 tablespoons sugar and 4 cups of milk.

    This recipe is adapted from The Silver Palate Good Times Cookbook recipe, “Olde English Trifle.”

    Makes 10-12 servings

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