Best 8 Raspberry Trifle With Rum Sauce Recipes
Are you looking for a delectable and elegant dessert that will impress your guests and satisfy your sweet tooth? Look no further than the raspberry trifle with rum sauce. This classic English dessert combines layers of sponge cake, creamy custard, fresh raspberries, and a boozy rum sauce, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you're celebrating a special occasion or simply indulging in a delightful treat, this raspberry trifle with rum sauce is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY TRIFLE WITH RUM SAUCE
Steps:
- Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
RASPBERRY TRIFLE
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
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
VANILLA RASPBERRY TRIFLE
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
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
RASPBERRY TRIFLE WITH RUM SAUCE
Found this on foodnetwork.com but nobody claimed ownership of the recipe. It is easy and can be completed very quickly. So for last minute company or whatever - you can have a very tasty and lovely dish. We made it for a residents' family - they were celebrating her 99th birthday and they had already had a big cake & party the day before - so we made them a little something, just for the family. Update: 04/23/2009 - forgot to mention that any berry would be great! I made it with strawberry jam & a starwberry fan as my garnish! Wonderful! :)
Provided by Manami
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in large glass microwave on high until melted, about 30 seconds.
- Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
- Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
- In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
- Pack cubes down slightly.
- Drizzle rum sauce and jam evenly over each.
- Spoon 3 tablespoons of pudding evenly over each.
- Refrigerate for 45 minutes.
- Garnish with raspberries, chopped almonds & sprigs of mint; all optional.
Nutrition Facts : Calories 480.9, Fat 17.7, SaturatedFat 7.3, Cholesterol 54.6, Sodium 440.5, Carbohydrate 74.5, Fiber 0.9, Sugar 37.9, Protein 4.7
RASPBERRY TRIFLE
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
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
RASPBERRY TRIFLE
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
- Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.
EASY RASPBERRY TRIFLE
Provided by Peggie O'Kennedy
Categories Milk/Cream Dairy Dessert Raspberry Sherry Chill Bon Appétit Ireland
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
- Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.
Raspberry Trifle with Rum Sauce:
The raspberry Trifle is a delicious and easy-to-make dessert recipe perfect for summer gatherings. Here are a few tips to ensure your raspberry Trifle comes out perfectly:- Use fresh raspberries for the best flavour. If fresh raspberries are unavailable, you can use canned or crystallized raspberries.
- Don't crush the raspberries before adding them to the Trifle. This will prevent them from becoming too watery.
- To make the rum cream, use your favorite vanilla pudding mix or recipe. Add rum and whipped cream.
- To make the Trifle, layer the cake cubes, raspberries, and rum cream in a serving dish. Repeat the process until you reach the desired height.
- Chill the Trifle for at least two hours before serving. This will allow the flavors to meld.
Conclusion:
Raspberry Trifle is an easy-to-make dessert that is sure to impress your guests. The combination of sweet raspberries, creamy mousse, and cake is a perfect way to end any meal. The rich rum cream complements the raspberries and cake, and the toasted almonds add a delightful crunch. If you are looking for an easy, delicious, and luxurious dessert, look no further than this raspberry Trifle recipe. Happy Cooking!
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