Rich Raspberry Trifle Recipe

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Rich Raspberry Trifle Recipe
Rich Raspberry Trifle Recipe photo by Taste of Home
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Rich Raspberry Trifle Recipe

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Meet the Cook: The first time I served my trifle was for a family dinner. Everyone loved it! I've since found that it also goes over well at potlucks and at buffet dinners. Both of our children are grown. My husband and I have a market garden. -Betty Howlett, Elmira, Ontario
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 15 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 15 min.

Ingredients

  • 3 tablespoons cornstarch
  • 1/4 cup sugar
  • 3 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons vanilla extract
  • 1 loaf (1 pound) frozen pound cake, thawed
  • 3/4 cup raspberry jam
  • 3 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons sliced almonds, toasted
  • Fresh raspberries, optional

Directions

In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Pour into a large bowl and cover with waxed paper. Chill 20 minutes.
Meanwhile, cut cake into 3/4-in. slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-qt. trifle dish or deep salad bowl. Cover with berries. Top with custard.
Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired. Yield: 10-12 servings.
Originally published as Raspberry Trifle in Country Woman November/December 1995, p29

Nutritional Facts

1 each: 369 calories, 18g fat (10g saturated fat), 160mg cholesterol, 178mg sodium, 47g carbohydrate (33g sugars, 3g fiber), 6g protein.

  • 3 tablespoons cornstarch
  • 1/4 cup sugar
  • 3 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons vanilla extract
  • 1 loaf (1 pound) frozen pound cake, thawed
  • 3/4 cup raspberry jam
  • 3 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons sliced almonds, toasted
  • Fresh raspberries, optional
  1. In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Pour into a large bowl and cover with waxed paper. Chill 20 minutes.
  3. Meanwhile, cut cake into 3/4-in. slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-qt. trifle dish or deep salad bowl. Cover with berries. Top with custard.
  4. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired. Yield: 10-12 servings.
Originally published as Raspberry Trifle in Country Woman November/December 1995, p29

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MY REVIEW
jerdman User ID: 5266733 10294
Reviewed Jul. 12, 2010

"Wonderful recipe made with fresh raspberries. Have made three times--rave reviews and cleaned to the last drop!"

MY REVIEW
niteshrd User ID: 3891885 10760
Reviewed Jan. 21, 2010

"This is okay."

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