Raspberry Trifle with Cardamom Saffron & Pistachios
User Reviews
4.8
72 reviews
Excellent
Raspberry Trifle with Cardamom Saffron & Pistachios
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A show stopper no-cook dessert to impress your guests
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Ingredients
- 3 cups whole milk
- 1 .1 oz pack instant vanilla pudding
- 3 cups raspberries around 1.25 pounds
- 3 tablespoons sugar
- 1 pound angel food cake cut into 1 inch cubes
- 12 oz Cool Whip
- 1½ teaspoons ground cardamom
- ½ teaspoon saffron
- ¼ cup pistachios chopped
Instructions
Prepare the raspberries
- In a medium bowl, add 2 cups of raspberries and sugar, mix well, mashing the raspberries with a fork.
- Chop 10 to 12 raspberries and freeze them in a small container, these look beautiful as the garnish layer.
Make the Pudding
- In a large mixing bowl, add 3 cups of milk and vanilla pudding mix. Whisk for 2 mins as the pudding thickens.
- Stir in cardamom & saffron. Refrigerate until ready to assemble the trifle.
Assemble the Trifle
- Arrange a layer of cake cubes on the bottom of a trifle bowl.
- Pour the raspberry sugar mix over the cake.
- Spread half of the pudding over it.
- Arrange the second layer of cake on top of the pudding.
- Line raspberries around the sides of the bowl over the cake layer.
- Then fill the circle with a layer of raspberries.
- Spread the remaining pudding over and sprinkle 3 tablespoons of pistachios in an even layer, starting with the edges of the bowl so you can see them from the outside of the bowl.
- Arrange the third layer of cake on top of it. Optionally you can add raspberries in the middle.
- Next, spread cool whip on top.
- Garnish with the frozen chopped raspberries and remaining pistachios. Keep refrigerated for 1 to 2 hours before serving.
Notes
- Cut the angel food cake into 1-inch cubes with a serrated knife. Make sure to use the best and same-sized pieces for the outermost circle touching the bowl
- Sort out the berries and save the bigger ones to line the outermost circle touching the bowl
- Sprinkle the pistachios starting the outermost circle so they slide down the layers making a visually stunning look with pops of green color
- Use pound cake instead of angel food cake for a more rich buttery texture
- Add a few tablespoons of sherry in the mashed raspberries to add some booze
- Allergic to nuts? Skip layering pistachios or keep them in a small bowl for people to top them in individual bowls
- Want to make it for a smaller family? Assemble the trifle in small individual bowls
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
215mg
(9%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
127IU
(3%)
Vitamin C
6mg
(7%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 215mg | 9% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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