Summer, for me, has always been synonymous with vibrant colors, sunny afternoons, and the comforting clinking of ice in tall glasses. But more than anything, it conjures memories of my grandmother’s kitchen, buzzing with warmth and the sweet scent of baking. She had a knack for creating desserts that felt both opulent and utterly homey. One summer, after a particularly bountiful raspberry harvest from her garden, she unveiled a masterpiece: a layered, elegant raspberry and almond trifle. It wasn't just a dessert; it was a celebration in a bowl, a cascade of fluffy cream, tart berries, tender cake, and the unexpected warmth of almond. This trifle wasn't just eaten; it was experienced. Every spoonful was a journey through textures and tastes, a perfect balance of sweet and tangy, soft and slightly chewy. It became our family's signature summer dessert, marking countless gatherings and joy-filled moments. And today, I’m thrilled to share my updated version of this beloved classic, bringing that same magic to your table.

Why This Raspberry and Almond Trifle is a Must-Try

• Elegant Simplicity: Despite its stunning appearance, this raspberry and almond trifle is surprisingly straightforward to assemble, making it perfect for both novice and experienced bakers.
• Layers of Flavor: Each component – from the almond-infused sponge cake to the tart raspberries and silky custard – builds upon the next, creating a harmonious and unforgettable taste experience.
• Crowd-Pleaser: A trifle is inherently a communal dessert, designed to be shared. This raspberry and almond trifle is always a showstopper, eliciting gasps of delight and requests for seconds.
• Make-Ahead Magic: Most of the components can be prepared in advance, allowing you to assemble it closer to serving time without stress, perfect for entertaining.

Key Ingredient Notes

While a raspberry and almond trifle relies on a few key elements, the quality and preparation of these ingredients truly elevate the final dish. Let's dive into a couple of essentials:

Fresh vs. Frozen Raspberries

For this raspberry and almond trifle, fresh raspberries are undoubtedly king. Their vibrant color, firm texture, and bright, sweet-tart flavor are unparalleled. However, if fresh raspberries are out of season or prohibitively expensive, high-quality frozen raspberries can work just as well. If using frozen, thaw them gently in a colander over a bowl to catch any excess liquid. This helps prevent the trifle from becoming watery. Don't worry if they lose a little firmness; they'll still deliver on flavor!

Almond Extract and Sliced Almonds

The almond component is what truly distinguishes this raspberry and almond trifle. Almond extract provides a concentrated, aromatic depth. A little goes a long way, so use it judiciously to enhance rather than overpower. The sliced almonds, toasted lightly, add a crucial textural contrast – a delicate crunch against the soft layers of cake and cream. Toasting them brings out their nutty essence and adds another layer of flavor that complements the raspberries beautifully. If you love a nutty crunch, consider adding a sprinkle of extra toasted almonds as a garnish or between layers.

Ladyfingers or Sponge Cake

The base of our raspberry and almond trifle can be either store-bought ladyfingers or a simple homemade almond sponge cake. Ladyfingers offer convenience and a classic trifle texture. However, a homemade almond sponge cake, perhaps brushed with a little raspberry liqueur or almond syrup, truly takes this dessert to the next level. If you're feeling ambitious, baking a simple vanilla sponge and infusing it with almond extract or a splash of Amaretto adds an incredible depth that store-bought can't quite match. For another delightful dessert that uses cake, check out our recipe for Lemon Cloud Cake.

Step-by-Step Guide with Pro Tips

Creating this stunning raspberry and almond trifle is an art, but one that’s easy to master with a few tips. Follow these steps for a dessert that’s as beautiful as it is delicious.

• Step 1: Prepare the Cake Base. If making homemade sponge cake, bake and allow it to cool completely. If using store-bought ladyfingers, you can skip this step. Cut the cake or ladyfingers into approximately 1-inch thick slices or cubes.
• Step 2: Make the Custard. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and heavy cream. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat, stir in the vanilla extract and almond extract. Pour into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours, or overnight).
• Step 3: Prepare the Raspberries. Gently wash the fresh raspberries and pat them dry. If using frozen, thaw and drain well. You can lightly sweeten about half of the raspberries with a tablespoon or two of sugar, depending on their tartness, and gently mash them to create a saucier layer for your raspberry and almond trifle. Leave the other half whole for vibrant visual appeal.
• Step 4: Toast the Almonds. Spread the sliced almonds in a single layer on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch them carefully as they can burn quickly. Let them cool completely.
• Step 5: Whip the Cream. In a large bowl, using an electric mixer, whip the cold heavy cream, powdered sugar, and a touch more almond extract until stiff peaks form. Be careful not to over-whip, or it may become grainy.
• Step 6: Assemble the Trifle. Choose a clear glass trifle bowl or a large glass bowl to showcase the layers of your raspberry and almond trifle. Begin with a layer of cake pieces at the bottom, fitting them snugly to cover the base.
• Step 7: Add Raspberry and Custard Layers. Spoon about half of the mashed or whole raspberries over the cake layer. Then, gently spread about one-third of the chilled custard over the raspberries.
• Step 8: Layer with Whipped Cream and Almonds. Spread one-third of the whipped cream over the custard, then sprinkle with a portion of the toasted sliced almonds.
• Step 9: Repeat Layers. Repeat the cake, raspberry, custard, whipped cream, and almond layers. Finish with a final layer of whipped cream, artfully dolloped or spread smooth, and garnish generously with the remaining fresh raspberries and toasted sliced almonds.
• Step 10: Chill and Serve. Cover the raspberry and almond trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to absorb the moisture from the custard and berries, creating a truly decadent dessert. For easy storage and transport of leftovers, consider using Basics Glass Food Storage containers to keep it fresh and delicious.

Variations & Serving Suggestions

One of the beauties of a raspberry and almond trifle is its versatility. Once you've mastered the classic, don't be afraid to experiment!

Flavor Variations:

• Chocolate Raspberry: Add a layer of chocolate shavings or finely chopped dark chocolate between the custard and whipped cream layers for a decadent twist.
• Lemon Raspberry: Infuse the custard with lemon zest or add a layer of lemon curd for a brighter, more zesty trifle. This pairs wonderfully with the almond notes, much like our Lemon Cloud Cake.
• Boozy Boost: For an adult version, lightly brush the cake layers with a splash of raspberry liqueur (like Chambord), almond liqueur (Amaretto), or even a touch of white rum before adding other layers.
• Mixed Berry: Instead of just raspberries, use a medley of berries like blueberries, strawberries, and blackberries for a colorful and flavorful mosaic.
• Nut-Free Option: If allergies are a concern, simply omit the almond extract and toasted almonds. You can substitute with vanilla bean paste for extra richness and texture with a sprinkle of coconut flakes or crushed shortbread cookies.

Serving Suggestions:

This raspberry and almond trifle is a showstopper on its own, perfect as the centerpiece of a dessert table. Serve it chilled, directly from its beautiful glass bowl, allowing guests to admire the layers before digging in. It pairs wonderfully with a cup of freshly brewed coffee or a light sparkling wine. For a truly indulgent experience, offer a side of extra fresh raspberries or a drizzle of raspberry coulis. It's the perfect light yet satisfying dessert after a meal, much like our Dreamy No-Bake Banana Pudding Parfaits.

Nutrition Information

Here's a breakdown of the estimated nutrition information for one serving of this delightful raspberry and almond trifle:

Conclusion

There’s something truly magical about a raspberry and almond trifle. It’s a dessert that speaks of celebration, of shared moments, and of the simple joy of combining fresh, delicious ingredients into something truly spectacular. Whether you’re making it for a special occasion or simply to treat yourself and your loved ones, I hope this recipe brings as much happiness to your home as it has to mine. Dive into those luscious layers, savor the blend of tart raspberries and warm almond, and create your own unforgettable summer memories. Happy baking!

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Raspberry and Almond Trifle

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A delightful layered dessert featuring fluffy almond sponge cake, sweet-tart raspberries, creamy vanilla-almond custard, and generous dollops of whipped cream, all garnished with toasted almonds.

• Total Time: 6 hours (includes chilling time)
• Yield: 10-12 servings

Ingredients

1 (10.75-ounce) package ladyfingers or 1 prepared 8-inch almond sponge cake, cut into 1-inch pieces
2 cups fresh or frozen (thawed and drained) raspberries, plus more for garnish
1/2 cup granulated sugar (for raspberries, optional)
6 large egg yolks
3/4 cup granulated sugar (for custard)
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
1 cup heavy cream (for custard)
1 teaspoon vanilla extract
1 teaspoon almond extract (for custard)
2 cups cold heavy cream (for whipping)
1/2 cup powdered sugar (for whipping cream)
1/2 teaspoon almond extract (for whipping cream)
1/2 cup sliced almonds, toasted

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Instructions

Step 1: Prepare the Cake Base. If making homemade sponge cake, bake and allow it to cool completely. If using store-bought ladyfingers, you can skip this step. Cut the cake or ladyfingers into approximately 1-inch thick slices or cubes.
Step 2: Make the Custard. In a medium saucepan, whisk together egg yolks, 3/4 cup sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and 1 cup heavy cream. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat, stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract. Pour into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours, or overnight).
Step 3: Prepare the Raspberries. Gently wash the fresh raspberries and pat them dry. If using frozen, thaw and drain well. You can lightly sweeten about half of the raspberries with a tablespoon or two of sugar, depending on their tartness, and gently mash them to create a saucier layer. Leave the other half whole for vibrant visual appeal.
Step 4: Toast the Almonds. Spread the sliced almonds in a single layer on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch them carefully as they can burn quickly. Let them cool completely.
Step 5: Whip the Cream. In a large bowl, using an electric mixer, whip the 2 cups cold heavy cream, powdered sugar, and 1/2 teaspoon almond extract until stiff peaks form. Be careful not to over-whip, or it may become grainy.
Step 6: Assemble the Trifle. Choose a clear glass trifle bowl or a large glass bowl to showcase the layers. Begin with a layer of cake pieces at the bottom, fitting them snugly to cover the base.
Step 7: Add Raspberry and Custard Layers. Spoon about half of the mashed or whole raspberries over the cake layer. Then, gently spread about one-third of the chilled custard over the raspberries.
Step 8: Layer with Whipped Cream and Almonds. Spread one-third of the whipped cream over the custard, then sprinkle with a portion of the toasted sliced almonds.
Step 9: Repeat Layers. Repeat the cake, raspberry, custard, whipped cream, and almond layers, finishing with a final layer of whipped cream, artfully dolloped or spread smooth, and garnish generously with the remaining fresh raspberries and toasted sliced almonds.
Step 10: Chill and Serve. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to absorb the moisture from the custard and berries, creating a truly decadent dessert.

Notes

For the best flavor and texture, make sure all components are thoroughly chilled before assembling, and allow the assembled trifle to chill for at least 4 hours to let the flavors meld beautifully. You can prepare the custard and toast the almonds a day in advance.

• Prep Time: 45 minutes
• Cook Time: 20 minutes (for cake and custard)
• Category: Dessert
• Cuisine: European

Nutrition

• Serving Size: 1 cup
• Calories: 420 kcal
• Sugar: 30g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 120mg