Raspberry Trifle With Rum Sauce Recipes

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RASPBERRY TRIFLE WITH RUM SAUCE

Provided by Sandra Lee

Time 56m

Yield 6 servings

Number Of Ingredients 8



Raspberry Trifle with Rum Sauce image

Steps:

  • Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

VANILLA RASPBERRY TRIFLE

My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.

Provided by chefbrown

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8



Vanilla Raspberry Trifle image

Steps:

  • Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
  • Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
  • Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g

2 (3 ounce) packages ladyfingers
½ cup rum, or to taste
1 pint raspberries
4 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 orange, zested
1 pint heavy whipping cream
1 (2.25 ounce) package slivered almonds

RASPBERRY TRIFLE

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9



Raspberry Trifle image

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

RASPBERRY TRIFLE WITH RUM SAUCE

Found this on foodnetwork.com but nobody claimed ownership of the recipe. It is easy and can be completed very quickly. So for last minute company or whatever - you can have a very tasty and lovely dish. We made it for a residents' family - they were celebrating her 99th birthday and they had already had a big cake & party the day before - so we made them a little something, just for the family. Update: 04/23/2009 - forgot to mention that any berry would be great! I made it with strawberry jam & a starwberry fan as my garnish! Wonderful! :)

Provided by Manami

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Raspberry Trifle With Rum Sauce image

Steps:

  • Heat butter in large glass microwave on high until melted, about 30 seconds.
  • Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
  • Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
  • In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
  • Pack cubes down slightly.
  • Drizzle rum sauce and jam evenly over each.
  • Spoon 3 tablespoons of pudding evenly over each.
  • Refrigerate for 45 minutes.
  • Garnish with raspberries, chopped almonds & sprigs of mint; all optional.

Nutrition Facts : Calories 480.9, Fat 17.7, SaturatedFat 7.3, Cholesterol 54.6, Sodium 440.5, Carbohydrate 74.5, Fiber 0.9, Sugar 37.9, Protein 4.7

3 tablespoons butter
3/4 cup confectioners' sugar
2 tablespoons rum (I used Barbancourt) or 3/4 teaspoon rum extract
3 tablespoons water
1/2 cup raspberry jam
1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes
3 (4 ounce) refrigerated prepared vanilla pudding
fresh raspberry, ganish
chopped slivered almonds, garnish

CUBANA RUM

Provided by Sandra Lee

Time 5m

Yield 1 servings

Number Of Ingredients 5



Cubana Rum image

Steps:

  • Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately.

1/3 cup apricot nectar
1/4 cup lime juice
1/4 cup apricot brandy
1/4 cup light rum
4 ice cubes

GRAND RASPBERRY TRIFLE

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6



Grand Raspberry Trifle image

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

RASPBERRY TRIFLE

Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 5



Raspberry Trifle image

Steps:

  • Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.

1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish

EASY RASPBERRY TRIFLE

Not only is this divine dessert easy to make, but it's almost fat free!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h17m

Yield 16

Number Of Ingredients 6



Easy Raspberry Trifle image

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  • Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
  • Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 180, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 0 g

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original yogurt red raspberry

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