Under 30 Minutes

Under 30 Minutes

Raspberry Trifle

Layer cake, berries, and cream for this crowd-pleasing pick.

Source
Everyday Food, December 2006
Raspberry Trifle
  • prep 20 mins
  • total time 20 mins
  • servings 12

Ingredients

  • 1/3 cup sweetened flaked coconut

  • 1/4 cup dry sherry

  • 2 packages frozen raspberries (12 ounces each), thawed

  • 2 teaspoons grated lemon zest

  • 2 cups heavy cream

  • 1/4 cup sugar

  • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

  • 1/3 cup sliced almonds, coarsely chopped

Directions

  1. Step 1

    Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.

  2. Step 2

    Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.

  3. Step 3

    Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

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Reviews (3)

  • NZS
    4 Jul, 2009

    I used Triple Sec instead of sherry. It was delicious.
  • Fabulous_In_The_Kitchen
    10 Jan, 2009

    Any alcoholic recommendations besides the sherry? Would rum work?
    How about lady fingers in place of cake?
  • mmsrjs
    19 Jan, 2008

    I WILL MAKE MY OWN POUND CAKE USING ONE OF MARTHAS RECIPES. DOESN'T THIS BEAUTY LOOK WORTH THE TROUBLE, TIME, ENERGY. OH TO EAT IT!
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