Best 10 Cranberry Raspberry Trifle Recipes

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Cranberry raspberry trifle is a delicious and festive dessert that is perfect for any occasion. This classic recipe combines the tartness of cranberries and the sweetness of raspberries in a light and fluffy trifle filling. With its layers of fresh berries, creamy custard, and delicate sponge cake, this trifle is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA RASPBERRY TRIFLE



Vanilla Raspberry Trifle image

My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.

Provided by chefbrown

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8

2 (3 ounce) packages ladyfingers
½ cup rum, or to taste
1 pint raspberries
4 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 orange, zested
1 pint heavy whipping cream
1 (2.25 ounce) package slivered almonds

Steps:

  • Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
  • Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
  • Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g

EASY RASPBERRY TRIFLE



Easy Raspberry Trifle image

Not only is this divine dessert easy to make, but it's almost fat free!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h17m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original yogurt red raspberry

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  • Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
  • Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 180, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 0 g

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

MAKEOVER CRANBERRY TRIFLE



Makeover Cranberry Trifle image

You'd never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original's festive flavor, but only half the fat and way fewer calories! -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup water
4 teaspoons grated orange zest
1 package (8 ounces) reduced-fat cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed

Steps:

  • In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

CANADIAN CRANBERRY TRIFLE



Canadian Cranberry Trifle image

Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 19

2 cups fresh cranberries
1 can (14 ounces) whole-berry cranberry sauce
1 cup sugar
1 cup water
1/2 cup sweet white wine
1/4 teaspoon coconut extract
CUSTARD:
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks, beaten
1/4 teaspoon coconut extract
CAKE:
1 frozen pound cake (16 ounces), thawed
3 tablespoons sweet white wine, optional
1/2 cup slivered almonds, toasted
Whipped cream
Additional fresh cranberries and toasted slivered almonds

Steps:

  • In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.

Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-RASPBERRY TRIFLE



Cranberry-Raspberry Trifle image

Make and share this Cranberry-Raspberry Trifle recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 26

3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/8 teaspoon salt
2/3 cup sifted cake flour
4 tablespoons unsalted butter, melted, cooled
1 cup milk
1 cup heavy cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 large eggs, at room temperature
6 tablespoons unsalted butter, cut into 6 pieces
1/2 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries, thawed, drained
1 teaspoon raspberry liqueur
2 cups fresh cranberries
1/2 cup water
1/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
1/2 cup sliced almonds
2 tablespoons sugar
fresh raspberry (to garnish)

Steps:

  • Heat oven to 350 degrees. Butter 8-inch round cake pan. Line bottom with parchment paper; dust side with flour.
  • Combine eggs, sugar, vanilla, zest, and salt in mixer bowl. Place bowl over (not in) pan of hot water and whisk until warm. Remove from heat and beat with electric mixer until doubled in volume and slowly dissolving ribbon forms on top of batter when beater is lifted. Sift flour over batter and gently fold in with rubber spatula.
  • Remove about 1/4 of the batter from bowl and mix with melted butter; gently fold into remaining batter. Pour batter into prepared pan. Tap pan sharply on counter a few times to release air bubbles.
  • Bake cake until edge pulls away from side of pan, 20-30 minutes. Let cool 10 minutes. Turn cake out of pan, carefully remove paper, and let cool completely.
  • Meanwhile, make custard and cranberry fillings and candied almonds. For custard fillings: heat milk and cream to boiling in medium saucepan. Meanwhile, mix sugar, flour, and cornstarch in mixing bowl. Add eggs and whisk until lightly. Gradually whisk in one-quarter of the hot liquid. Return egg mixture to saucepan and cook, whisking constantly, over medium-high heat until mixture thickens, about 3 minutes. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on surface to prevent skin from forming. Let cool to room temperature, then refrigerate 30 minutes.
  • Place 1 cup custard in food processor and add berries and liqueur. Process until blended but berries are not completely pureed. Cover remaining custard with plastic wrap; reserve.
  • To make cranberry filling: combine cranberries, water, sugar, lemon zest, and lemon juice in medium saucepan and heat to boiling. Reduce heat and simmer, stirring occasionally, until cranberries pop and flavors are blended, about 10 minutes. Let cool to room temperature.
  • To make candied almonds: melt butter in small skillet over medium-high heat. Add almonds and 1 T. sugar; cook, stirring constantly, until sugar is dissolved and almonds turn golden brown. Sprinkle with remaining 1 T. sugar and spread on piece of waxed paper to cool. Store in airtight container.
  • Cut cooled cake horizontally in half with long serrated knife. Trim to fit neatly in 2-1/2-quart glass dish with straight sides. Spread each cake half with half the cranberry filling. Place 1 cake half, filling side up, in bottom of dish. Top with raspberry custard filling. Top with remaining cake half, filling side up, and cover with plain custard filling. Refrigerate covered at least 1 hour or up to 24 hours. Garnish with candied almonds and fresh raspberries before serving.

CRANBERRY TRIFLE



Cranberry Trifle image

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 9

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

Steps:

  • In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
  • Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
  • Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g

RASPBERRY & ROSE TRIFLES



Raspberry & rose trifles image

A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Dinner, Supper, Treat

Time 42m

Number Of Ingredients 7

2 cubes Turkish delight , optional
500g pot good-quality vanilla custard
½ a 350g/12oz bought madeira loaf
300g pack raspberry
juice 1 orange
200ml tub crème fraîche (use reduced-fat if you like)
handful pistachios , roughly chopped

Steps:

  • If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
  • Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Nutrition Facts : Calories 380 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.41 milligram of sodium

RASPBERRY TRIFLE



Raspberry Trifle image

Make and share this Raspberry Trifle recipe from Food.com.

Provided by ThatJodiGirl

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 angel food cake
1 package instant vanilla pudding
milk
1 (4 ounce) container Cool Whip
1/2 cup raspberry preserves
2 cups fresh raspberries or 12 ounces frozen raspberries, thawed
1/4 cup sliced almonds

Steps:

  • Cut cake into 1 inch cubes.
  • Prepare pudding according to directions on package.
  • Fold half of the Cool Whip into the pudding.
  • Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
  • Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
  • Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
  • Top with remaining cake cubes and whipped topping.
  • Cover and refrigerate at least 3 hours.
  • Sprinkle with almonds before serving.
  • *Youmay have a variation of this using omit raspberry preserves and raspberries.
  • add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

Nutrition Facts : Calories 742.8, Fat 11.1, SaturatedFat 6.6, Sodium 1135.6, Carbohydrate 153, Fiber 5.4, Sugar 97.4, Protein 11.6

Tips:

  • Choose the Right Berries: Use fresh, ripe cranberries and raspberries for the best flavor. Frozen berries can also be used, but they should be thawed and drained before using.
  • Make the Custard Ahead of Time: The custard can be made up to 24 hours ahead of time. This will save you time when assembling the trifle.
  • Chill the Trifle Before Serving: This will help the custard and fruit set and make the trifle easier to slice.
  • Garnish with Fresh Berries: Top the trifle with fresh cranberries and raspberries just before serving for a beautiful presentation.

Conclusion:

This Cranberry Raspberry Trifle is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. With its layers of creamy custard, tart cranberries, and sweet raspberries, this trifle is sure to be a hit with everyone who tries it.

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