Chocolate Raspberry Trifle

Chocolate Raspberry Trifle

Chocolate sponge cake, a custard sauce and berries are layered in this trifle.

1:15 prep time
12 servings
151 Rating



1 (3-ounce) package vanilla-flavored cook and serve pudding and pie filling mix
1/2 teaspoon vanilla

Sponge Cake

Sifted powdered sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/8 teaspoon salt
4 Land O Lakes® Eggs, separated
3/4 cup sugar
1/2 teaspoon vanilla


1/4 cup Chambord or orange juice
1/2 cup seedless red raspberry jam
2 cups fresh raspberries
4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
1/4 cup sliced almonds, toasted
Fresh red raspberries, if desired
Fresh mint leaves, if desired


Combine half & half and custard mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.

Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.

Combine flour, 1/4 cup cocoa powder, baking soda and salt in bowl. Set aside.

Beat 4 egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.

Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in bowl. Beat at high speed, scraping bowl often 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.

Spread into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.

Beat whipping cream in chilled bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.

Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 equal-sized rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2- to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.

Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.

Recipe Tip

Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.

Nutrition Facts (1 serving)

Calories: 320

Fat: 17g

Cholesterol: 105mg

Sodium: 135mg

Carbohydrates: 41g

Dietary Fiber: 3g

Protein: 6g

Recipe #13453©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I made the recipe to bring to a dinner and it was a big hit. I would rate difficulty as medium. It was delicious and I would make it again. Regarding the recipe, under the sponge cake the 3/4 cup sugar, should be "divided use." I used the Chambord and liked the flavor.

Comment On This Recipe

Please correct the item(s) in red below:
5 Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Thank you, your comment has been submitted for approval


Your friend thought you might be interested in Chocolate Raspberry Trifle

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.


YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.


    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

    Please correct the item(s) in red below

    *These fields are required


    Your question has been submitted.

    Close Window