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    You are in: Home / Recipes / Victorian Raspberry Trifle Recipe
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    Victorian Raspberry Trifle

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    racrgal's Note:

    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.

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    Serves: 12


    Units: US | Metric


    1. 1
      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.
    2. 2
      Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
    3. 3
      Reserve as many raspberries & almonds as you desire for top garnish.
    4. 4
      Prepare pudding.
    5. 5
      Whip cream with sugar and vanilla.
    6. 6
      Warm preserves until liquid.
    7. 7
      In a straight sided trifle bowl place half the cake cubes.
    8. 8
      Pour half the preserves over the cake.
    9. 9
      Sprinkle half of raspberries and half of almonds over the preserves.
    10. 10
      Cover with half the pudding.
    11. 11
      Cover with half the whipped cream.
    12. 12
      Repeat layers with remaining ingredients, finishing with whipped cream.
    13. 13
      Chill at least four hours but overnight is best.
    14. 14
      Garnish with reserved raspberries and almonds just before serving.
    15. 15
      Garnish with mint if you like but it's beautiful without it.

    Ratings & Reviews:


    Nutritional Facts for Victorian Raspberry Trifle

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 365.1
    Calories from Fat 162
    Total Fat 18.0 g
    Saturated Fat 9.4 g
    Cholesterol 54.3 mg
    Sodium 231.8 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 2.7 g
    Sugars 31.6 g
    Protein 3.9 g

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