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Grand Raspberry Trifle


English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, December 2003


  • 1/2 cup plus 2 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
  • 2 cups heavy cream
  • 1 1/2 pounds favorite pound cake


  1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

  2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.

  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

  4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Cook's Notes

To make individual raspberry trifles, follow steps 1 through 3. In each of 10 glass serving dishes or wine glasses (1 1/2-cup capacity), follow procedure in step 4, making only two layers in each glass.

Reviews Add a comment

  • Kisa Yao
    20 FEB, 2013
    Beautiful, easy, and delicious. It was a huge hit at Christmas and I plan on making it a yearly tradition!
  • BJOHN80312
    26 DEC, 2012
    Made this for Christmas dessert. It's perfect after a heavy meal! So easy and quick to assemble. And beautiful too!!
  • anniemacgregor
    28 JUL, 2012
    I have made this recipe a few times now and alwasy get rave reviews for it. I made it for Christmas this past year, using angel food cake instead, and it was amazing. Very light and delicious. I also use my own homemade raspberry jam and fresh lemon juice. Mm mm good!!
  • rasacs31926
    4 JAN, 2012
    This was wonderful! So easy to make. I'm thinking of making a Meyer Lemon Pound Cake to use in this recipe next time. Just the way the recipe is presented here, it's still a 10!
  • MS11357108
    9 JAN, 2011
    Quite delicious and very adaptable to what you have on hand. I made it using frozen raspberries, homemade triple berry jam, chocolate pound cake (Rose Levy Beranbaum Cake Bible recipe), and brushed the cake with a simple syrup mixed with creme de cassis.
  • mama_momii
    21 DEC, 2010
    I doubled this recipe and used a very large, almost straight-sided glass bowl (without a pedestal). It was incredibly easy to put together, looked beautiful, and it was a big hit at a family gathering. I used Sara Lee pound cake -- very dense so the cake didn't fall apart after soaking up all the raspberry juice.
  • scorwin
    20 DEC, 2010
    How do you serve a trifle without making a mess of it??
  • stephmonster87
    14 DEC, 2010
    This looks fabulous! I'm going to try and make it this Christmas, in addition to these truffles, and homemade eggnog if I have time
  • AnnieSimon
    14 DEC, 2010
    Great desert! I made this for a family gathering and everyone loved it. It's very light and flavourful.
  • Ceege
    27 NOV, 2010
    Although I haven't tried this trifle yet, I plan on doing so for Christmas. I do have the trifle bowl as I often make pumpkin trifle (using gingerbread cake mix) and it is always well received by my guests. I will review this berry recipe after Christmas and let you know how my family enjoyed it.