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
Units
Scale
- 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
