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Chocolate Raspberry Trifle
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Chocolate Raspberry Trifle

Chocolate Raspberry Trifle

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

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1 hr 15 min
Prep Time
02 hrs 40 min
Total Time
12
servings

Ingredients

Custard

1 1/2 cups Land O Lakes® Half & Half

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

1/2 teaspoon vanilla extract

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 large Land O Lakes® Eggs, separated

3/4 cup sugar

1/2 teaspoon vanilla extract

Topping

1 1/2 cups Land O Lakes® Heavy Whipping Cream

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

How to make

  1. STEP 1

    Combine half & half and pudding 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.

  2. STEP 2

    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 parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.

  3. STEP 3

    Combine flour, cocoa powder, baking soda and salt in bowl. Set aside.

  4. STEP 4

    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.

  5. STEP 5

    Combine remaining 1/2 cup sugar, 4 egg yolks and 1/2 teaspoon 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.

  6. STEP 6

    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.

  7. STEP 7

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

  8. STEP 8

    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.

  9. STEP 9

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

Tip #1

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 (1 serving)

320 Calories
17 Fat (g)
105 Cholesterol (mg)
135 Sodium (mg)
41 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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