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Under 30 Minutes

Under 30 Minutes

Raspberry Trifle

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

  • prep: 20 mins
    total time: 20 mins
  • servings: 12

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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.

Source
Everyday Food, December 2006

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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!