4.8 from 72 votes
Raspberry Trifle with Cardamom Saffron & Pistachios
This Raspberry Trifle layers angel food cake cubes with mashed raspberries sweetened with sugar, vanilla pudding infused with cardamom and saffron, and whipped topping. Chopped pistachios add a nutty crunch. The trifle showcases bright raspberry flavor balanced by the fragrant spices and creamy textures, assembled in a clear bowl for a visually appealing dessert with colorful layers and a mix of soft cake, smooth pudding, and crunchy nuts.
Prep Time
10 mins
Assemble time
20 mins
Total Time
30 mins
Calories:
198 kcal
Course:
Dessert
Cuisine:
British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 198
% 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.