A stunning layered dessert that blends tart raspberries with fluffy sponge cake, almond cream, and toasted almonds. This Raspberry and Almond Trifle is rich, elegant, and bursting with flavor and texture—perfect for entertaining or a festive treat.
Why You’ll Love This Recipe
- Elegant and beautiful: A visually striking dessert that looks as good as it tastes.
- Flavor-packed: The sweet raspberries and creamy almond mascarpone make every bite unforgettable.
- Make ahead: It requires minimal hands-on time and can be chilled until ready to serve.
- Customizable: Add your choice of fruits or nuts for a personal touch.
- Perfect for entertaining: A showstopper dessert that will impress guests at any gathering.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pound cake or sponge cake, cubed
- 1 1/2 cups fresh or frozen raspberries
- 1 packet raspberry jelly (gelatin)
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone or cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 1/4 cup toasted sliced almonds
- Fresh berries (red currants, strawberries) for topping
- Powdered sugar for dusting
directions
- Prepare the raspberry jelly according to package instructions. Once mixed, pour into the base of a trifle dish and add the raspberries. Chill until the jelly is fully set (about 30 minutes).
- Once the jelly has set, layer the cubed pound cake over the jelly base.
- In a large mixing bowl, whip the heavy cream, mascarpone, powdered sugar, and almond extract together until soft peaks form.
- Spoon the almond cream over the cake layer and smooth the top.
- Garnish with toasted sliced almonds, fresh berries, and a dusting of powdered sugar.
- Chill the trifle in the fridge for at least 1 hour before serving to allow the flavors to meld together.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Calories: Approximately 390 kcal per serving
Variations
- Berry mix: Add other berries such as blueberries or strawberries to the layers for added color and flavor.
- Nutty twist: Replace toasted almonds with crushed pistachios or hazelnuts for a different texture.
- Non-dairy option: Use coconut cream and dairy-free mascarpone for a dairy-free version.
- Extra sweet: For a sweeter dessert, drizzle honey or chocolate ganache between the layers.
- Sponge cake substitute: You can substitute with ladyfingers for a more traditional trifle base.
storage/reheating
Store the trifle in the refrigerator for up to 2 days. It’s best enjoyed fresh, but it will hold its flavor and texture for a couple of days. Avoid freezing the trifle as the cream and jelly layers may separate upon thawing.
FAQs
Can I use store-bought cake for this recipe?
Yes, store-bought pound cake or sponge cake works perfectly for convenience.
How can I make this trifle ahead of time?
You can assemble the trifle the day before and chill it overnight to allow the flavors to develop.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just be sure to thaw them before adding to the jelly mixture.
Is there a substitute for mascarpone in this recipe?
Cream cheese is a great alternative if you don’t have mascarpone on hand.
Can I use a different type of jelly?
Feel free to experiment with different fruit-flavored jellies, such as strawberry or peach, for a unique twist.
How do I prevent the cream from becoming too runny?
Ensure the cream is whipped to soft peaks before layering it over the cake to avoid it becoming too runny.
What can I use to garnish the trifle?
Fresh berries, toasted almonds, and a dusting of powdered sugar are classic, but you can also add edible flowers or chocolate shavings for an extra touch.
How long does the jelly need to set?
The jelly should set in the fridge for at least 30 minutes or according to the instructions on the packet.
Can I make this trifle gluten-free?
Yes, substitute the pound cake with a gluten-free sponge cake or ladyfingers for a gluten-free version.
Is this recipe easy to adjust for different serving sizes?
Absolutely! You can scale the ingredients up or down based on how many people you’re serving.
Conclusion
The Raspberry and Almond Trifle is an elegant dessert that combines rich, creamy layers with the fresh, tart burst of raspberries and the subtle crunch of toasted almonds. Whether for a holiday feast, a dinner party, or a special treat, this dessert is a true crowd-pleaser that’s as delightful to the eyes as it is to the palate. With its vibrant layers and delicious flavors, this trifle is guaranteed to impress!
Print
Raspberry and Almond Trifle
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A stunning layered dessert that combines tart raspberries with fluffy sponge cake, almond cream, and toasted almonds, making it rich, elegant, and bursting with flavor—perfect for entertaining or festive occasions.
Ingredients
- 1 pound cake or sponge cake, cubed
- 1 1/2 cups fresh or frozen raspberries
- 1 packet raspberry jelly (gelatin)
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone or cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 1/4 cup toasted sliced almonds
- Fresh berries (red currants, strawberries) for topping
- Powdered sugar for dusting
Instructions
- Prepare raspberry jelly according to package instructions. Pour into the base of a trifle dish along with raspberries. Chill until set.
- Once jelly is set, layer cubed pound cake over the jelly base.
- In a bowl, whip heavy cream, mascarpone, powdered sugar, and almond extract until soft peaks form.
- Spoon the almond cream over the cake layer and smooth the top.
- Garnish with toasted almonds, fresh berries, and a dusting of powdered sugar.
- Chill at least 1 hour before serving for best flavor and texture.
Notes
- For a richer flavor, you can use more mascarpone or cream cheese.
- Feel free to swap in other berries, such as blueberries or blackberries, for variation.
- Ensure the jelly is fully set before layering the cake to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layered
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
