Victorian Raspberry Trifle – a delicious recipe with vanilla pudding, whipping cream, sugar, vanilla, raspberry jam, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
3
Reserve as many raspberries & almonds as you desire for top garnish.
4
Prepare pudding.
5
Whip cream with sugar and vanilla.
6
Warm preserves until liquid.
7
In a straight sided trifle bowl place half the cake cubes.
8
Pour half the preserves over the cake.
9
Sprinkle half of raspberries and half of almonds over the preserves.
10
Cover with half the pudding.
11
Cover with half the whipped cream.
12
Repeat layers with remaining ingredients, finishing with whipped cream.
13
Chill at least four hours but overnight is best.
14
Garnish with reserved raspberries and almonds just before serving.
15
Garnish with mint if you like but it's beautiful without it.
329
kcal
Calories
21
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (5 ounce) package vanilla pudding mix, not instant, 1 pint whipping cream, 2 tablespoons sugar, 1 teaspoon vanilla, and more.
Yes, Victorian Raspberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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