Description
This Raspberry Trifle is a delightful no-bake dessert featuring layers of creamy sweetened cream cheese, fluffy whipped cream, vibrant raspberry jam, fresh raspberries, and buttery pound cake cubes. Garnished with chocolate curls and served chilled, it’s perfect for gatherings and impresses with its luscious texture and fresh fruity flavors.
Ingredients
Scale
Cream Cheese Mixture
- 2 (8 ounce) blocks cream cheese, softened
- 1 cup powdered sugar, divided
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
Fruit and Layers
- 1 1/2 cups seedless raspberry jam
- 3 cups fresh raspberries, divided (three 6-ounce containers)
- 1 pound loaf pound cake, cut into 1-inch cubes
Garnish
- Chocolate curls, for garnish
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape the bottom and sides of the bowl, then beat again until lump-free. Reduce the speed to low and slowly blend in half of the powdered sugar, followed by the lemon juice and vanilla until well combined. Set aside.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream on low speed until soft peaks form. Increase the speed to medium and slowly beat in the rest of the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, combining them carefully to keep the mixture light and fluffy.
- Layer the Trifle: Spread about half of the raspberry jam into a trifle dish or a 3-quart glass bowl. Sprinkle one third of the fresh raspberries evenly over the jam, followed by half of the pound cake cubes. Spoon or pipe half of the whipped cream mixture over the cake layer.
- Repeat Layers: Repeat the layering with the remaining raspberry jam, one third of the fresh raspberries, the rest of the pound cake cubes, and finish with the remaining whipped cream mixture on top. For a taller trifle, you can make three layers of each ingredient instead.
- Garnish and Chill: Garnish the top layer with the remaining fresh raspberries and chocolate curls. Chill the assembled trifle in the refrigerator for at least one hour to allow the flavors to meld and the dessert to set before serving.
Notes
- This easy, no-bake raspberry trifle is a stunning, crowd-pleasing dessert with layers of fluffy whipped cream, buttery pound cake, and fresh berries.
- For best texture, use fresh, ripe raspberries and a sturdy pound cake.
- Chilling is essential to allow the layers to meld and flavor to develop.
- You can substitute raspberry jam with your favorite berry jam or preserves for variation.
- Use a clear glass bowl or trifle dish to showcase the beautiful layers.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 608
- Sugar: 38g
- Sodium: 180mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 145mg
