Description
A delightful layered dessert featuring fresh raspberries, creamy custard, whipped cream, and sponge cake, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh raspberries (or frozen, thawed and drained)
- 1 cup heavy whipping cream
- 1 cup vanilla custard (store-bought or homemade)
- 1 cup pound cake or ladyfingers, cut into pieces
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- Start by preparing your ingredients. If using frozen raspberries, allow them to thaw, and then place them in a bowl. For extra sweetness, sprinkle a little sugar on top and let sit for 10 minutes to create a delightful raspberry syrup.
- Next, whip the heavy cream. In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form, being careful not to over-whip.
- In a large trifle dish or individual cups, start layering! Begin with a layer of pound cake or ladyfinger pieces at the bottom.
- Spread a generous layer of raspberry syrup over the cake. Once lightly soaked, add a layer of custard over the raspberries.
- Next, spoon a layer of whipped cream on top of the custard and smooth it out gently.
- Repeat the layering process until you reach the top of the trifle dish, finishing with whipped cream and garnishing with fresh raspberries and mint.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to mingle and the cake to absorb moisture.
Notes
For a gluten-free version, use gluten-free cake. For a vegan option, substitute heavy cream with coconut cream and use plant-based custard.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg