Description
A delightful no-bake Raspberry Trifle featuring layers of creamy whipped cream and cream cheese mixture, sweet raspberry jam, fresh raspberries, and buttery pound cake cubes, garnished with chocolate curls. Perfect for a crowd-pleasing, refreshing dessert.
Ingredients
Scale
Cream Cheese Mixture
- 2 (8 ounce) blocks cream cheese, softened
- 1 cup powdered sugar, divided
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
Fruit and Cake Layers
- 1 1/2 cups seedless raspberry jam
- 3 cups fresh raspberries, divided (three 6-ounce containers)
- 1 pound loaf pound cake, cut into 1-inch cubes
Garnish
- Chocolate curls
Instructions
- Prepare the Cream Cheese Base: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape the bottom and sides of the bowl, then beat again until lump-free.
- Add Flavorings: Reduce the mixer speed to low and slowly blend in half of the powdered sugar, followed by the fresh lemon juice and vanilla extract until well combined. Set aside this mixture.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream on low speed until soft peaks form. Increase speed to medium and slowly add the remaining powdered sugar, continuing to beat until stiff peaks form.
- Combine Cream Cheese Mixture and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, preserving the light, airy texture.
- Layer the Trifle: Spread half of the raspberry jam evenly in a trifle dish or a 3-quart glass bowl. Sprinkle one-third of the fresh raspberries over the jam, then add half of the pound cake cubes.
- Add Whipped Cream Layer: Spoon or pipe half of the cream mixture over the pound cake layer.
- Repeat Layers: Repeat the layers of raspberry jam, fresh raspberries, pound cake, and cream mixture, ending with a final layer of whipped cream on top. Optionally, you can create three thinner layers instead of two.
- Garnish and Chill: Decorate the top with the remaining fresh raspberries and chocolate curls. Chill the assembled trifle for at least one hour before serving to allow flavors to meld and the dessert to set. Enjoy your refreshing raspberry trifle!
Notes
- This recipe is a no-bake dessert, ideal for warm weather or when you want a quick yet impressive treat.
- For the freshest flavor, use ripe, firm raspberries.
- The trifle can be assembled a day ahead and stored covered in the refrigerator.
- Make sure to use chilled bowls when whipping cream to help it reach stiff peaks faster.
- Chocolate curls can be substituted with shaved white or dark chocolate, or omitted entirely for a simpler finish.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of recipe)
- Calories: 608
- Sugar: 38g
- Sodium: 190mg
- Fat: 43g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg
