A trifle can be so many things…leftover brownies (is there such a thing?!) layered with whipped cream, or layers of fruit and whipped cream, or banana bread, pumpkin bread—anything you can think of to layer with something else.
This one is pretty standard though: cooked raspberries and strawberries, layered with whipped cream, chocolate and crushed shortbread cookies. Yum!
I adapted this recipe from Ina Garten’s recipe for Eton Mess, found in Barefoot Contessa: How Easy is That? I love this cookbook and use it all the time. The recipes are timeless and as the title says, very easy to pull together.
It’s a perfect cookbook to help with entertaining a crowd or making a simple weeknight dinner.
I love this raspberry trifle as a dessert idea for Valentine’s Day (even though this author does not support Valentine’s Day—a purely commercially holiday) or Christmas.
The red is so pretty and makes for a beautiful presentation. And it’s easy!
How to Make Raspberry Trifle
Start with 3 fresh 6 oz. packages of fresh raspberries and 2 lbs. of fresh strawberries.
Slice the strawberries and then add 1 lb. of strawberries and all the raspberries to a large saucepan with 1 1/2 cups of sugar. Add juice from half of a lemon.
Bring to a boil and then turn heat on low to medium-low and simmer for about 10 minutes, stirring occasionally.
The mixture will cook down and become slightly syrupy.
Remove from heat and add the remaining strawberries and a couple of tablespoons of either raspberry or pomegranate liqueur.
Refrigerate the mixture until cold.
How to Make Whipped Cream
Meanwhile, make some whipped cream: just put three cups of heavy cream in the bowl of a stand mixture, add sugar and vanilla and beat at medium-high speed until firm peaks form.
You can shift to high speed after a few minutes, just don’t do it too early or you’ll have cream flying everywhere!
Assembling Raspberry Trifle
Ina uses bakery meringue shells to layer this dessert, but I’m not a fan of meringue so I decided to go with chopped bittersweet chocolate and shortbread cookies.
You can place everything in a trifle bowl or use individual dessert glasses.
Start with whipped cream and then layer with the raspberry mixture, a little chocolate, cookie crumbs and then layer all again.
You can make this ahead of time, even cooking the raspberries and strawberries the day before. Simple yet beautiful!
- 3 6-oz. packages fresh raspberries washed and drained
- 2 lbs. fresh strawberries divided, washed, hulled and sliced
- 1 1/2 plus 3 tablespoons granulated sugar
- Juice from one-half lemon
- 3 tablespoons framboise or pomegranate liqueur
- 3 cups heavy cream
- 1 tablespoon vanilla extract
- 8 ounces bittersweet chocolate chopped
- 20 shortbread cookies crumbled
- Place raspberries, 1 lb. strawberries, lemon juice and 1 1/2 cups sugar in a large saucepan.
- Bring to a boil then turn heat to low to medium-low to keep a good simmer for about 10 minutes.
- Remove from heat and add remaining strawberries and liqueur.
- Chill until cold.
- Place 3 cups heavy cream, 3 tablespoons sugar and 1 tablespoon vanilla extract in bowl of stand mixer.
- Beat at medium-high until well mixed, then turn to high speed until firm peaks form. Be careful that you don't turn to high too soon or the cream may splash out of the bowl.
- Layer whipped cream, raspberry mixture, chocolate and cookies in a large trifle bowl or individual glasses.
- Chill until ready to serve.
Adapted from Ina Garten's Eton Mess, from Barefoot Contessa: How Easy is That?