Raspberry Trifle with Cardamom Saffron & Pistachios
User Reviews
4.8
Raspberry Trifle with Cardamom Saffron & Pistachios
Description
Raspberry Trifle with Cardamom Saffron & Pistachios features airy angel food cake pieces layered with a raspberry mixture sweetened and mashed lightly to release juice. The pudding layer combines instant vanilla pudding with whole milk, richly flavored with ground cardamom and aromatic saffron strands, producing a spiced creamy component that complements the tangy fruit.
The assembly starts with cake cubes as a base, followed by raspberry topping, pudding, and another layer of cake adorned with fresh raspberries lining the bowl's edge. The final pudding layer is sprinkled evenly with chopped pistachios, which impart a contrasting texture and a vibrant green color visible along the sides of the bowl, adding to the trifle’s decorative appeal. The whipped topping adds lightness and volume to the dessert.
This trifle balances bright berry tartness with fragrant warm spices and nutty accents, resulting in a layered dessert that is both visually striking and texturally varied. It can be adapted with substitutions like pound cake for a richer base or served in smaller portions. Some notes mention adding sherry to raspberries for an adult variation and alternative serving options for those with nut allergies.
Ingredients
- 3 cups milk whole
- 1 .1 oz instant vanilla pudding pack
- 3 cups raspberry 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 pistachio 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 angel food cake into uniform 1-inch cubes for a consistent texture and neat layering.
- Reserve larger raspberries to line the outer edge of the bowl for an attractive presentation.
- Sprinkle pistachios starting from the outer edges to create a visually appealing color gradient.
- Substitute pound cake for a richer, buttery base if preferred.
- For an adult twist, add a few tablespoons of sherry to the mashed raspberries before layering.
- Omit pistachios or serve them on the side to accommodate nut allergies.
- For smaller servings, assemble the trifle in individual bowls instead of one large dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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