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Raspberry and almond trifle

Raspberry and Almond Trifle: A Sweetly Elegant Dessert Delight

The Raspberry and Almond Trifle is a delightful dessert that combines layers of almond sponge cake, fresh raspberries, and creamy custard.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Almond Sponge Cake
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • a pinch Salt Omit for low-sodium diets
  • 4 Eggs Room temperature eggs yield better volume
  • ¾ cup Granulated Sugar Substitute with coconut sugar for a healthier option
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste
  • ⅓ cup Melted Butter Can replace with coconut oil for a dairy-free alternative
  • ½ cup Almond Flour Substitute with additional all-purpose flour if needed
For the Trifle Layers
  • 2 cups Fresh Raspberries Other berries can be used if desired
  • 2 cups Vanilla Custard Store-bought can save preparation time
  • 2 cups Whipped Cream Consider non-dairy whipped toppings if needed
  • ½ cup Toasted Almond Slices Optional for those with nut allergies
  • a few Fresh Mint Leaves Optional for decoration

Equipment

  • 8-inch round baking pan
  • Mixing bowls
  • Whisk
  • Trifle bowl or individual glasses

Method
 

Step-by-Step Instructions for Raspberry and Almond Trifle
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round baking pan by greasing and dusting it with flour.
  2. In a bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a separate bowl, beat together 4 eggs and ¾ cup granulated sugar until the mixture is pale and fluffy—about 5 minutes.
  4. Add in 1 teaspoon of vanilla extract and ⅓ cup melted butter, mixing until well combined.
  5. Gently fold in the dry ingredients and ½ cup almond flour.
  6. Pour this batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Allow the sponge to cool before cutting it into cubes.
  8. In a large trifle bowl or individual glasses, start layering your Raspberry and Almond Trifle.
  9. Begin by placing a generous layer of almond sponge cake cubes at the bottom—this will form the base.
  10. Next, cascade a layer of fresh raspberries over the sponge.
  11. Spoon in a layer of creamy vanilla custard, letting it spread evenly, and then add a fluffy layer of whipped cream on top.
  12. Repeat the layers until the container is filled, finishing with a delightful mound of whipped cream.
  13. To elevate your Raspberry and Almond Trifle, sprinkle the top with toasted almond slices and add fresh mint leaves for freshness.
  14. Cover your trifle and chill it in the refrigerator for at least one hour.
  15. Once chilled, serve the trifle in bowls or glasses, showcasing the layers for an enticing presentation.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

The Raspberry and Almond Trifle can be stored in the fridge for up to 3 days and taste best when made ahead of time.

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