Raspberry Amaretto Angel Trifle
Indulge in the irresistible elegance of this Raspberry Amaretto Angel Trifle, a no-bake dessert that combines layers of fluffy angel food cake, velvety mascarpone cream, sweetened raspberries, and a hint of amaretto liqueur. Perfect for entertaining, this show-stopping trifle is as stunning as it is delicious, featuring a balance of light textures and bold flavors. Made with simple ingredients like fresh raspberries, heavy whipping cream, and almond extract, this recipe is easy to assemble yet decadently luxurious. Serve this chilled masterpiece in a clear trifle dish to highlight its striking layers, and garnish with slivered almonds and mint leaves for a beautiful finishing touch. Whether you're hosting a dinner party or looking for a crowd-pleasing dessert, this Raspberry Amaretto Angel Trifle is sure to impress!
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Recipe Information
Ingredients
- 1 store-bought or homemade (10-inch cake) Angel food cake
- 16 ounces Mascarpone cheese
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 cups Amaretto liqueur
- 4 cups Fresh raspberries
- 2 tablespoons Granulated sugar
- 0.25 cups Slivered almonds (optional, for garnish)
- 10 leaves Fresh mint leaves (optional, for garnish)
Instructions
1. In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, powdered sugar, vanilla extract, and almond extract. Beat with an electric mixer on medium speed until soft peaks form. Be careful not to overbeat.
2. In a separate small bowl, toss the raspberries with the granulated sugar. Let them sit for about 10 minutes to draw out their natural juices.
3. Cut the angel food cake into 1-inch cubes and set them aside.
4. To assemble the trifle, start by placing a single layer of angel food cake cubes in the bottom of a large trifle bowl or clear glass bowl.
5. Drizzle about 1 tablespoon of amaretto liqueur over the cake layer to lightly soak the pieces.
6. Spread a layer of the mascarpone cream mixture over the cake, using a spatula to smooth it out evenly.
7. Add a layer of sweetened raspberries, including some of the juices, over the mascarpone cream layer.
8. Repeat the layers (cake, amaretto drizzle, mascarpone cream, and raspberries) until the bowl is filled or ingredients are used up. End with a layer of raspberries on top for a vibrant finish.
9. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
10. Just before serving, garnish with slivered almonds and fresh mint leaves, if desired. Serve chilled.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 32.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
