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Raspberry and almond trifle

Heavenly Raspberry and Almond Trifle for Effortless Elegance

This Raspberry and Almond Trifle is an elegant dessert with layers of almond sponge cake, tart raspberries, vanilla custard, and whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Almond Sponge Cake
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder No substitutes needed.
  • 1/4 teaspoon Salt Essential unless you need a low-sodium option.
  • 3 large Eggs No substitutes recommended for best results.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a healthier alternative.
  • 1 teaspoon Vanilla Extract Replace with almond extract for a nuttier taste.
  • 1/2 cup Melted Butter Substitute with vegetable oil or dairy-free butter for a vegan option.
  • 1/2 cup Almond Flour Swap with more all-purpose flour for a milder taste.
For the Trifle Layers
  • 2 cups Fresh Raspberries Can use strawberries or blueberries for a different flavor.
  • 2 cups Vanilla Custard Feel free to use store-bought custard for convenience.
  • 2 cups Whipped Cream Coconut cream can be used as a vegan alternative.
For Topping and Garnish
  • 1/4 cup Toasted Almond Slices Highly recommended for an elegant touch.
  • 1/4 cup Fresh Mint Leaves Optional for garnish.

Equipment

  • 8-inch cake pan
  • mixing bowl
  • Whisk
  • trifle bowl or individual glasses

Method
 

Step-by-Step Instructions for Raspberry and Almond Trifle
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with butter, then lightly flour it. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
  2. In a separate bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes. Stir in vanilla extract and melted butter, then gently fold in the dry ingredients along with almond flour until just combined.
  3. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is golden and a toothpick comes out clean. Allow the cake to cool before cutting it into cubes.
  4. In your trifle bowl or individual glasses, start layering with the almond sponge cake cubes at the bottom, followed by fresh raspberries, vanilla custard, and whipped cream. Repeat layering until finished.
  5. Sprinkle toasted almond slices over the final layer of whipped cream. Optionally, add fresh mint leaves. Cover and chill in the refrigerator for at least one hour.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Prepare a day in advance for stress-free hosting. Use fresh raspberries for the best flavor balance.

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