Raspberry Trifle
- Taste of Cofrancesco
- 4 days ago
- 3 min read
This raspberry jam trifle is a simple, elegant dessert built in thoughtful layers. Soft cake is paired with lightly sweetened cream and spoonfuls of raspberry jam, which melt gently into the layers as the trifle rests.
The jam adds depth and brightness without overwhelming the dessert, giving each bite a balanced sweetness and a smooth, cohesive texture. Served chilled, it’s an excellent make-ahead dessert — refined, unfussy, and well suited to both casual gatherings and more formal occasions.
Prep Time | Bake Time |
1 hr | 30 mins |
Chill Time | Total Time |
2 hr | 3 hr 30 mins |
Serves | |
12 |
Ingredients
Vanilla Cake:
• 3/4 cup unsalted butter, room temperature, 170 g
• 1 1/2 cups granulated sugar
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 large egg whites
• 3/4 cup buttermilk, 180 ml
• 2 teaspoons vanilla extract
Raspberry Jam:
• 5 cups fresh raspberries
• 2 1/2 cups granulated sugar
• 3 tablespoons lemon juice
Whipped Cream:
• 4 cups heavy cream, cold
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
For Finishing:
• fresh raspberries
• white, dark, or milk chocolate shavings or curls
• fresh mint leaves, optional
Tip: For delicate chocolate shavings, use a thick chocolate bar and a Y-shaped vegetable peeler. Draw the peeler down the side of the bar, from top to bottom, to create small, even curls. |
Instructions
Make the Vanilla Cake:
Position a rack in the center of the oven and preheat to 350°F (180°C). Butter two 9 × 1½-inch round cake pans, line the bottoms with parchment or waxed paper, then butter and flour the pans.
Beat the butter in a large bowl with an electric mixer on high speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating until light in color and fluffy, about 3 minutes, scraping down the bowl as needed.
Sift together the cake flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg whites, buttermilk, and vanilla.
With the mixer on low speed, add the dry ingredients in thirds, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until smooth.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert onto wire racks, remove the paper, and cool completely. Once cooled, slice each cake horizontally in half, creating four thin cake layers.
(If preferred, the cake may be cubed instead for a more rustic trifle.)
Make the Raspberry Jam:
Combine the raspberries, sugar, and lemon juice in a large pot. Bring to a boil over medium heat, stirring occasionally.
Reduce the heat to low and simmer for 20–25 minutes, stirring often, until thickened. Test by placing a small spoonful on a chilled plate; it should gel slightly.
Remove from heat and let cool completely. The jam will thicken further as it cools.
Make the Whipped Cream:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla until soft but stable peaks form. Keep refrigerated until ready to assemble.
Assemble the Trifle:
Use a straight-sided glass trifle bowl for clean, defined layers.
Place one halved cake layer in the bottom of the bowl, trimming if necessary to fit snugly.
Spread an even layer of raspberry jam over the cake, reaching all the way to the edges. Spoon a generous layer of whipped cream over the jam and smooth the surface.
Repeat with the remaining cake layers, jam, and whipped cream, finishing with a thick layer of whipped cream on top.
Decorate with fresh raspberries, white chocolate shavings, and a few mint leaves if desired.
refrigerate for at least 2 hours before serving to allow the layers to settle.
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