Description
Raspberry Almond Cream Trifle is an elegant layered dessert made with whipped cream, almond-scented cake or ladyfingers, sweet-tart raspberries, and toasted almonds—perfect for celebrations or light indulgence.
Ingredients
Units
Scale
- 2 cups fresh raspberries
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 8 oz cream cheese or mascarpone, softened
- 1 teaspoon vanilla extract
- 10 oz sponge cake, pound cake, or ladyfingers, cut into bite-sized pieces
- 1/4 cup slivered almonds, toasted
- 1/4 cup raspberry jam (optional)
Instructions
- In a mixing bowl, whip the heavy cream with powdered sugar and almond extract until stiff peaks form.
- In a separate bowl, beat the cream cheese or mascarpone with vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Layer the dessert in a trifle dish or individual glasses starting with cake pieces, followed by cream mixture, raspberries, and a drizzle of raspberry jam if using.
- Repeat the layers until all ingredients are used, ending with a layer of cream on top.
- Garnish with toasted slivered almonds and a few whole raspberries.
- Chill for at least 2 hours before serving to allow flavors to meld.
Notes
- Use frozen raspberries if needed, but thaw and drain them well.
- For a richer almond flavor, use almond cake or amaretti cookies.
- Parfait glasses or mason jars make great individual servings.
- Substitute cream cheese with more whipped cream for a lighter texture.
- This trifle is best served within 1–2 days of assembly for optimal texture.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 18g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg