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Raspberry Trifle

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Updated Apr 19, 2012
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Looking for a delicious dessert? Enjoy this great trifle recipe made with raspberries – perfect for a treat.

Raspberry Trifle

  • Prep Time 25 min
  • Total 3 hr 25 min
  • Servings 10
  • Ingredients 16
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Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1/2 cup dry sherry or white wine or 1/3 cup orange juice plus 2 tablespoons sherry flavoring
  • 3 egg yolks, beaten
  • 3 tablespoons butter or margarine
  • 1 tablespoon vanilla
  • 2 packages (3 ounces each) ladyfingers
  • 1/2 cup raspberry preserves
  • 3 cups fresh raspberries or 2 packages (12 ounces each) frozen raspberries, thawed and drained
  • 1 cup whipping (heavy) cream
  • 2 tablespoons sugar
  • 2 tablespoons slivered almonds, toasted
  • Additional fresh raspberries, if desired
  • Fresh mint leaves, if desired

Instructions

  • Step 
    1
    Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
  • Step 
    2
    Split ladyfingers horizontally in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of the pudding in 2-quart serving bowl. Repeat layers once using remaining 1 1/2 cups raspberries. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.)
  • Step 
    3
    Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.

Nutrition

370 Calories
16g Total Fat
6g Protein
53g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
145
Total Fat
16g
Saturated Fat
9g
Cholesterol
110mg
Sodium
180mg
Total Carbohydrate
53g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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