Raspberry Brandy Trifle

by Melissa

Raspberry Brandy Trifle – This Old English Trifle combines tasty summer fruit, raspberry jam, pound cake, and homemade whipped cream to create this delicious and lovely layered dessert.

This photo features a above angle of a recipe called Raspberry Brandy Trifle. It is decorated with Strawberries, Raspberries, and Blueberries.



Traditionally trifle is an English dessert featuring jam-spread spongecake drenched in sherry or in this case brandy, enveloped in a creamy vanilla custard sauce which we have substituted for a lighter whipped cream.

This layered holiday dish is perfect for the 4th of July with its beautifully decorated top of juicy strawberries, raspberries, and blueberries.

Ingredients you need for Raspberry Brandy Trifle

  • 2 loaves of pound cake, can be purchased or box prepared (could also use ladyfingers)
  • 1 cup raspberry jam
  • 1 cup raspberries, frozen are acceptable
  • 4 cups fresh fruit: a combination of raspberries, strawberries, blueberries
  • ¼ cup of water
  • 2 tbsp brandy
  • Homemade whipping cream: 2 cups heavy cream and 2 tbsp sugar


    Additional Items needed:
  • large trifle dish
  • hand mixer



Instructions for making Old English Trifle

Cut up pound cake into cubes.



If the strawberries are whole, slice in half and reserve six halves for decoration. Also, reserve 8 plump raspberries and ½ -3/4 cup blueberries to decorate.



Bring raspberry jam, water, and brandy to a slow boil. Simmer for 5 minutes.



To make whipping cream, use a hand mixer to beat heavy cream and sugar. Be careful not to overwhip!

Be sure not to over whip! The peaks will get too stiff.



Layer the cut-up pound cake on the bottom of the trifle bowl, spread with raspberry sauce, top with whipping cream, fresh berries, and then repeat the process again but finishing the second layer topped with whipping cream.



Decorate with reserved fresh fruit.

You can top your Raspberry Brandy Trifle in any design you choose but we really love this simple look.



Cover loosely with plastic wrap and chill until ready to serve. Scoop with a large spoon.



Can I make a trifle kid-friendly?

Yes, instead of using Brandy substitute for fruit juice, such as orange juice.

Can you make trifle day before?

You can make the pound cake days in advance and store it tightly covered in the freezer. I would not recommend making the whole trifle recipe until the day you plan to serve the dessert.

What can I use if I don’t have a trifle bowl?

Layering this dessert isn’t necessary it just looks really pretty. You can also just do one single layer in any dish with the sides large enough to hold it, most 13×9 casserole dishes would work just fine.


If you would like to get a trifle bowl I find that loads can be found at secondhand stores.

EVEN MORE DELICIOUS DESSERT RECIPES:


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Raspberry Brandy Trifle

Raspberry Brandy Trifle

Yield: 1 large trifle bowl
Prep Time: 20 minutes
Total Time: 20 minutes

This Old English Trifle combines tasty summer fruit, raspberry jam, pound cake, and homemade whipped cream to create this delicious and lovely layered dessert.

Ingredients

  • 2 loaves of pound cake, can be purchased or box prepared (could also use ladyfingers)
  • 1 cup raspberry jam
  • 1 cup raspberries, frozen are acceptable
  • 4 cups fresh fruit: a combination of raspberries, strawberries, blueberries
  • ¼ cup of water
  • 2 tbsp brandy
  • Homemade whipping cream: 2 cups heavy cream and 2 tbsp sugar

Instructions

  1. Cut up pound cake into cubes.
  2. If the strawberries are whole, slice in half and reserve six halves for decoration. Also, reserve 8 plump raspberries and ½ -3/4 cup blueberries to decorate.
  3. Bring raspberry jam, water, and brandy to a slow boil. Simmer for 5 minutes.
  4. To make whipping cream, use a hand mixer to beat heavy cream and sugar. Be careful not to overwhip!
  5. Layer the cut-up pound cake on the bottom of the trifle bowl, spread with raspberry sauce, top with whipping cream, fresh berries, and then repeat the process again but finishing the second layer topped with whipping cream.
  6. Decorate with reserved fresh fruit.
  7. Cover loosely with plastic wrap and chill until ready to serve. Scoop with a large spoon.

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