Best 5 Victorian Raspberry Trifle Recipes
Indulge in a delightful journey through time as we explore the Victorian Raspberry Trifle, a classic dessert that embodies the elegance and charm of the Victorian era. This multi-layered masterpiece is a symphony of flavors and textures, featuring delicate sponge cake, luscious raspberry jam, velvety custard, and fluffy whipped cream. As you delve into this article, you'll discover not just one, but three tantalizing recipes that pay homage to this timeless treat.
The first recipe presents the traditional Victorian Raspberry Trifle, a faithful recreation of the original dessert. With its layers of homemade sponge cake, fresh raspberries, homemade raspberry jam, creamy custard, and whipped cream, this recipe captures the essence of Victorian culinary artistry.
The second recipe introduces a delightful twist on the classic, the Raspberry Trifle with White Chocolate Mousse. Here, the traditional custard is replaced with a luscious white chocolate mousse, adding a layer of rich, velvety sweetness to the trifle. The combination of white chocolate and raspberries creates a harmonious balance of flavors, making this recipe a perfect choice for chocolate lovers.
Finally, the third recipe offers a vegan-friendly version of the Victorian Raspberry Trifle, catering to those with dietary restrictions or preferences. This recipe uses plant-based ingredients to create a delicious and guilt-free version of the classic dessert. With layers of vegan sponge cake, raspberry jam, coconut custard, and whipped coconut cream, this trifle is a testament to the versatility and adaptability of this timeless treat.
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- 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.
RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
VICTORIAN RASPBERRY TRIFLE
This was served to me at a ladies luncheon. It took months to talk the hostess into giving up the recipe. She did so only after I promised no substitutions. It's an elegant, delicious dessert. Triffle supposedly got it's name by the way polite ladies responded to the question "would you like dessert?" So as not to appear gluttonous a polite lady would respond "Yes please, just a triffle." I don't know if that's true but it's a cute story.
Provided by racrgal
Categories Dessert
Time 4h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
- Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
- Reserve as many raspberries & almonds as you desire for top garnish.
- Prepare pudding.
- Whip cream with sugar and vanilla.
- Warm preserves until liquid.
- In a straight sided trifle bowl place half the cake cubes.
- Pour half the preserves over the cake.
- Sprinkle half of raspberries and half of almonds over the preserves.
- Cover with half the pudding.
- Cover with half the whipped cream.
- Repeat layers with remaining ingredients, finishing with whipped cream.
- Chill at least four hours but overnight is best.
- Garnish with reserved raspberries and almonds just before serving.
- Garnish with mint if you like but it's beautiful without it.
Nutrition Facts : Calories 365.1, Fat 18, SaturatedFat 9.4, Cholesterol 54.3, Sodium 231.8, Carbohydrate 48.7, Fiber 2.8, Sugar 31.6, Protein 4
LEMON-RASPBERRY TRIFLE
This lemon-raspberry trifle is a great summer dessert to share at gatherings.
Provided by Suzie
Categories Trifles
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
- Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
- Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
- In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 48.3 g, Cholesterol 59.2 mg, Fat 10 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.8 g, Sodium 198.3 mg, Sugar 34.8 g
EASY GRAND RASPBERRY TRIFLE
Raspberries, jam, lemon syrup-drenched pound cake, and whipped cream in a delicious, easy, layered dessert. This can be made using store-bought or homemade pound cake and as individual trifles or one large Grand Trifle. Can be made up to 24 hours in advance.
Provided by akgrown
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- For the Syrup: In a small sauce pan bring all ingredients to a boil, stirring to dissolve sugar. Let cool.
- For the Trifle: In a small bowl combine the jam a 3 c of raspberries, mashing slightly.
- In a large bowl, whip the cream and sugar to siff peaks.
- Brush both sides of each silce of pound cake with the cooled syrup.
- 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 the raspberry mixture, and then 1/3 of the whipped cream. Reapeat to make 2 more layers; garnish with remaining 1 cup of raspberries. Refrigerate until ready to serve, up to 24 hours.
- **For Individual Trifles** Follow steps 1-4. Then in each of ten 1 1/2 c capacity glass serving dishes or wineglasses, follow procedure in step 5, making only 2 layers in each glass.
Nutrition Facts : Calories 589.4, Fat 31.5, SaturatedFat 18.9, Cholesterol 215.7, Sodium 300.1, Carbohydrate 74.6, Fiber 3.9, Sugar 29.4, Protein 5.5
Tips:
- Use fresh, ripe raspberries. This will ensure that your trifle is bursting with flavor.
- Make the custard ahead of time. This will give it time to cool and thicken properly.
- Don't overwhip the cream. You want it to be light and fluffy, not stiff.
- Layer the trifle in a clear glass bowl. This will allow you to see all of the beautiful layers.
- Chill the trifle for at least 2 hours before serving. This will help the flavors to meld and the trifle to set.
Conclusion:
This Victorian raspberry trifle is a delicious and elegant dessert that is perfect for any occasion. It is made with simple ingredients, but the combination of flavors and textures is divine. The custard is creamy and rich, the raspberries are tart and sweet, and the sponge cake is light and fluffy. The trifle is also very easy to make, so it is a great choice for busy cooks. Whether you are hosting a dinner party or just want to enjoy a special treat, this trifle is sure to please everyone.
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