Red White Blue Trifle with Raspberry Sauce
User Reviews
5
Red White Blue Trifle with Raspberry Sauce
Description
The Red White Blue Trifle with Raspberry Sauce brings together cubed pound cake, an instant vanilla pudding base, and fresh berries including strawberries, blueberries, and raspberries. The layers are built by alternating pound cake and berries with pudding and whipped cream, creating a multi-textured and layered dessert. The raspberry sauce is prepared by gently cooking raspberries with sugar until soft and slightly reduced, providing a bright, sweet-tart accent to the trifle.
The process involves assembling these components in a trifle dish with several repeated layers, finishing with whipped cream and more berries on top. The fresh berries add bursts of flavor and a textural contrast to the smooth pudding and airy whipped cream. The raspberry sauce can be used both in the layers and as a drizzle over the top, enhancing the berry flavor throughout.
This trifle can be served immediately after assembly, making it a good choice when a showy, no-bake dessert is needed for special occasions or summer gatherings.
Ingredients
- 1 pound cake 9x5 inch, cut into cubes (usually a 12 ounce pound cake
- 1 vanilla bean pudding 5oz box of instant vanilla pudding, prepared, batch
- 2 to 3 cups Whipped Cream or refrigerated whipped topping if you wish, fresh
- 16 ounces strawberries sliced or quartered, fresh
- 16 ounces blueberries fresh
- 12 ounces raspberries fresh
- mint for garnish, fresh
raspberry sauce
- 12 oz raspberry
- ⅓ c sugar
Instructions
- To make the raspberry sauce, combine the raspberries and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the raspberries begin to break down and the mixture is bubbling, about 8 to 10 minutes. You can mash the raspberries as much as you’d like! Let the mixture cool to room temperature before using. You can also make it ahead of time and store it in the fridge.
- To make the trifle: layer a few pound cake cubes and a mixture of berries on the bottom of the trifle dish. I like to drizzle the raspberry sauce on all the pound cake layers. Top with a layer of pudding and then whipped cream. Repeat with the cake cubes, raspberry sauce and berries. I like to repeat the layers 3 or 4 times. Top with whipped cream and more berries if you wish! You can also use the raspberry sauce for serving only. I like to top the trifle with all the berries and some fresh mint. You can also drizzle on a bit of honey if you wish!
- This trifle is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream from scratch and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you can get away with making it the night before. Just be sure to store it in the fridge!
User Reviews
Overall Rating
5
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