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Rich Raspberry Trifle

 Rich Raspberry Trifle
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
10-12 ServingsPrep: 25 min. + chilling Cook: 15 min.


  • 3 tablespoons cornstarch
  • 1/4 cup sugar
  • 3 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons McCormick® Pure 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


  • 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

2 of 2

Rich Raspberry Trifle (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 369 calories, 18 g fat (10 g saturated fat), 160 mg cholesterol, 178 mg sodium, 47 g carbohydrate, 3 g fiber, 6 g protein.