4 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
- 2Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
- 3Reserve as many raspberries & almonds as you desire for top garnish.
- 4Prepare pudding.
- 5Whip cream with sugar and vanilla.
- 6Warm preserves until liquid.
- 7In a straight sided trifle bowl place half the cake cubes.
- 8Pour half the preserves over the cake.
- 9Sprinkle half of raspberries and half of almonds over the preserves.
- 10Cover with half the pudding.
- 11Cover with half the whipped cream.
- 12Repeat layers with remaining ingredients, finishing with whipped cream.
- 13Chill at least four hours but overnight is best.
- 14Garnish with reserved raspberries and almonds just before serving.
- 15Garnish with mint if you like but it's beautiful without it.
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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