Raspberry Cream Trifle
Indulge in the luscious layers of this Raspberry Cream Trifle, a showstopping dessert that combines the bright tang of fresh raspberries with the creamy decadence of homemade whipped cream and velvety vanilla pudding. Perfectly bite-sized cubes of buttery pound cake soak up the sweet and flavorful raspberry preserves, while optional almond extract adds a subtle aromatic twist. The best part? This no-bake recipe comes together in just 20 minutes, making it a breeze for parties, holidays, or weeknight treats. Serve it chilled in a stunning glass trifle dish or individual cups to highlight its vibrant layers, and watch it steal the spotlight as an irresistible centerpiece.
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Recipe Information
Ingredients
- 1 loaf Pound cake
- 3 cups Fresh raspberries
- 1 cup Raspberry preserves
- 2 cups Heavy cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Milk
- 1 box (3.4 oz) Vanilla pudding mix (instant)
- 0.5 teaspoon Almond extract (optional)
Instructions
Slice the pound cake into 1-inch cubes and set aside.
Prepare the vanilla pudding by whisking the pudding mix and 2 cups of milk together in a bowl. Let it set for 5 minutes until thickened. Stir in the almond extract if using.
In a large mixing bowl, beat the heavy cream, granulated sugar, and vanilla extract together with a hand mixer on medium-high speed until stiff peaks form. This creates homemade whipped cream.
In a small mixing bowl, mix the raspberry preserves with 1/4 cup of fresh raspberries. Gently mash them with the back of a spoon to combine.
Begin assembling the trifle in a large glass trifle dish or individual serving glasses. Start with a layer of pound cake cubes at the bottom.
Spread a layer of the raspberry preserve mixture over the cake cubes. Follow with a layer of vanilla pudding, spreading it evenly.
Add a layer of fresh raspberries, followed by a layer of whipped cream.
Repeat the layers (pound cake, raspberry preserves, pudding, raspberries, whipped cream) until the dish is full, finishing with whipped cream on the top.
Garnish the top with a few fresh raspberries and optionally a drizzle of raspberry preserves for decoration.
Refrigerate the trifle for at least 2 hours to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
4812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 438.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 916 mg | 70% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1995 mg | 42% | |
*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.
