Victorian Raspberry Trifle
"It took months for me to talk my friend out of this recipe. She only gave it to me after I promised "no substitutions". It's elegant and delicious! Trifle supposedly got it's name by the way polite ladies responded to the question "would you like dessert?" So as not to appear gluttonous, a polite lad would respond "yes, please, just a trifle.""
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (133.4 g)
- Calories 183.8
- Total Fat - 8.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 14.7 mg
- Sodium - 135.5 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 2.8 g
- Sugars - 5.8 g
- Protein - 4.1 g
- Calcium - 81.5 mg
- Iron - 0.6 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake. Set aside.
Step 2
Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use either or both. If using fresh raspberries rinse and drain on paper towel. Set aside.
Step 3
Set aside enough raspberries and almonds to garnish the top.
Step 4
Prepare pudding and allow to cool.
Step 5
While pudding is cooling, warm preserves until liquid. Set aside.
Step 6
Whip cream with sugar and vanilla. Set aside.
Step 7
In a straight sided trifle bowl place half the cake cubes.
Step 8
Drizzle half the melted jam over the cake cubes.
Step 9
Sprinkle half of the remaining almonds and raspberries over the jam.
Step 10
Spread half of the pudding over the raspberries and almonds.
Step 11
Spread half of the whipped cream over the pudding.
Step 12
Repeat layers in same order, starting with cake and finishing with whipped cream.
Step 13
Chill at least four hours but overnight is better. Garnish with reserved raspberries and almonds just before serving.
Tips
No special items needed.
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