Raspberry Porter Trifle With Ganache & Whipped Cream

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READY IN: 45mins
Recipe by alligirl

Posted by Robert Irvine at his Amazon blog. Robert says, "Make a commitment to give your desserts the royal treatment." Time does NOT include chilling times. Posted for ZWT.

Ingredients Nutrition

  • Raspberry layer

  • 1 three-ounce package raspberry gelatin
  • 2 tablespoons sugar
  • 1 cup boiling water
  • 14 cup ice water
  • 12 cup porter
  • Creme Anglaise

  • 12 cup milk
  • 12 cup heavy cream
  • 1 vanilla bean (or vanilla extract to taste approximately 3 tablespoons)
  • 14 cup sugar
  • 4 egg yolks
  • Fruit layer

  • 1 (32 ounce) can fruit cocktail (drained)
  • 1 frozen pound cake (12 oz, thawed and cut into 3/4-inch cubes)
  • 2 bananas, sliced and tossed with lemon juice
  • Ganache

  • 4 ounces semisweet chocolate pieces (OR chocolate squares, finely chopped)
  • 23 cup heavy cream
  • Whipped Cream topping

  • 12 cup heavy cream (whipped until light and fluffy with an electric beater)


  1. Raspberry layer:.
  2. Dissolve the gelatin and sugar in boiling water.
  3. Add the cold water and porter.
  4. Loosely cover with a clean paper towel and set aside at room temperature.
  5. Crème Anglaise:.
  6. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.)
  7. Add half the sugar to the pot and bring to a simmer (just below a boil).
  8. In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
  9. Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
  10. To Assemble:.
  11. Spoon fruit cocktail into each glass as a base layer.
  12. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
  13. Ganache:.
  14. A few minutes before serving, make the ganache.
  15. Place the chocolate in a small heatproof bowl.
  16. Bring the cream to just under a boil in a small saucepan.
  17. Pour the cream over the chocolate and let sit for a minute or two.
  18. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
  19. To finish:.
  20. Spoon crème Anglaise over the chilled trifle and drizzle ganache over. Spoon whipped cream on top to finish.
  21. Serve immediately.
  22. (NOTE*** These are made in 4 individual 16-ounce or larger wine glasses or snifters - note that the idea of a trifle is to see the layers!).

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