Raspberry Trifle

Trifles are delicious. With their layers of gooey goodness, who can resist them? Many trifles are made with chocolate, but this one is light and fluffy, using yellow cake mix and raspberries. It’ll leave you satisfied and refreshed, and it’s pretty enough to make for a shower or picnic. And the best part? It’s easy. Make the cake a day or two ahead if you’d like, then assemble it the morning of your gathering. It only takes a few minutes, but your guest will never know. And I’m not tellin’.

For this recipe you’ll need:

Yellow Cake Mix (also: eggs and oil to make according to package directions)

7 egg yolks

¾ cup sugar

1-cup sherry (not cooking sherry)

2 Cups heavy cream

2 TB powdered sugar

3 (10 ounce) boxes frozen raspberries, thawed

To make this recipe:

Cook yellow cake mix according to package directions (in a 13×9 pan). Remove from oven and let cool.

In the meantime, in a double boiler, combine egg yolks sugar, and sherry. Cook for 8 minutes over boiling water. It will resemble mayo. Cool in fridge. Add heavy cream and powdered sugar. Beat until it forms stiff peaks. Fold half the whipping cream mixture into the cool custard

To assemble:

Cut or tear the cake into 1-inch pieces. In a glass trifle dish, layer 1/3 cake, 1/3 raspberries, and 1/3 custard. Repeat twice until all ingredients have been used. Top with the remaining whipped cream and a few raspberries. Refrigerate until ready to use.

Tips:

Use a chilled bowl and chilled beaters for best results

Blueberries or strawberries work well too

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