Chocolate Raspberry Trifle
Chocolate Raspberry Trifle
Chocolate sponge cake, a custard sauce and berries are layered in this trifle.
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1 hr 15 min
Prep Time
02 hrs 40 min
Total Time
12
servings Ingredients
Custard
1 12 cups Land O Lakes® Half & Half
1 (3-ounce) package vanilla-flavored cook and serve pudding and pie filling mix
12 teaspoon vanilla extract
Sponge Cake
Sifted powdered sugar
13 cup all-purpose flour
14 cup unsweetened cocoa
14 teaspoon baking soda
18 teaspoon salt
4 large Land O Lakes® Eggs, separated
34 cup granulated sugar, divided
12 teaspoon vanilla extract
Topping
1 12 cups Land O Lakes® Heavy Whipping Cream
14 cup Chambord or orange juice
12 cup seedless red raspberry jam
2 cups fresh raspberries
4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
14 cup sliced almonds, toasted
Fresh red raspberries, if desired
Fresh mint leaves, if desired
How to make
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STEP 1
Combine half & half and pudding mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
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STEP 2
Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece parchment or waxed paper on cooling rack; sprinkle generously with sifted powdered sugar. Set aside.
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STEP 3
Combine flour, cocoa powder, baking soda and salt in bowl. Set aside.
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STEP 4
Beat 4 egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup granulated sugar, until glossy and stiff peaks form. Set aside.
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STEP 5
Combine remaining 1/2 cup granulated sugar, 4 egg yolks and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.
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STEP 6
Spread into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
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STEP 7
Beat whipping cream in chilled bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
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STEP 8
Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 equal-sized rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2- to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
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STEP 9
Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.
Tip #1
Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not ones you have already separated.
320 Calories
17 Fat (g)
105 Cholesterol (mg)
135 Sodium (mg)
41 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
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