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Monday, February 3, 2014

Kristi's Raspberry Trifles

By Kristi-
Mom invited me to write another post and I thought would be fun to tackle Valentine’s Day
These trifles are actually smaller versions of my larger Raspberry Trifle that I often make at Thanksgiving or Christmas. It’s always a family favorite, but by reducing the recipe and using a smaller trifle dish, they become a sweet, romantic Valentine’s dessert.

One warning…this recipe takes some time. It is sooo worth it, but it’s not for the faint of heart!

Kristi’s Raspberry Trifles:

Plain Pound cake (recipe follows)
About ¼ cup good raspberry jam
1 oz baking chocolate chunks
¼ pint fresh raspberries
¼ pint fresh strawberries, sliced
Almond cream (recipe follows)
½ cup cold heavy cream
½ Tbsp sugar
½ tsp vanilla
¼ tsp almond extract
Cocoa powder for dusting

First, bake the pound cake. I like to use my muffin pans for this when I am making these smaller individual trifles. (When I am making the larger full size trifle, I use regular loaf pans).

Pound Cake:

1/2 stick butter
1/2 cup sugar
1 egg at room temperature
3/4 cup flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
About 1/4 cup buttermilk at room temperature
1/8 tsp vanilla
1/8 tsp almond extract

Preheat the oven to 350 degrees. Grease and flour the baking pan(s).
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed beat in the egg. (If making the larger trifle, beat the eggs in 1 at a time).
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, vanilla, and almond extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between 4-5 muffin cups (or for the larger trifle, between 2 loaf pans). Bake the muffins for 20-25 min, or until the toothpick comes out clean. (For the larger trifle, bake the pound cake loaves 35 min – 1 hour).
When cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on  a baking rack to cool completely.

For the Almond Cream:

¾ cup milk
3 egg yolks at room temperature
¼ cup sugar
1 Tbsp sifted cornstarch
¼ tsp vanilla
½ tsp almond
½  Tbsp butter
¼ Tbsp cream

Heat the milk in a stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk into the egg mixture, until just mixed. Turn off the mixer and return the mixture to the saucepan. Cook over low heat, stirring constantly with a wisk, until the mixture thickens, about 5-7 minutes. Watch closely becomes once it thickens, if left on the heat, it will quickly turn into scrambled eggs.
Immediately remove the mixture from the heat and pour through a fine sieve into a glass bowl. Stir in the vanilla, almond extract and heavy cream. Cover with plastic wrap and refrigerate until cold and thick, like custard.

Cut the pound cake into ½ inch thick slices and spread 1 side of the slices with the raspberry jam (be sure to use all of the jam). Set aside

Place a layer a layer of cake, jam side up, in the bottom of the trifle dishes, cutting the pieces to fit and cover the entire bottom of the dish. Sprinkle with some of the chocolate chunks. Top with a layer of raspberries and strawberries. Then top with a layer of the Almond cream. Repeat the layers once. Then top with a layer of cake, jam side down, followed by another layer of raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the wisk attachment. When it starts to thicken, add sugar, vanilla, and almond extract. Continue to whip until it forms stiff peaks. Decorate the top of the trifles with whipped cream, fresh berries, and then sprinkle with cocoa powder. (For those of you interested in using this recipe for the full size trifle, just quadruple all ingredients, including those for Almond cream and Pound Cake).

Finally, get a babysitter and enjoy with your sweetheart with a glass of champagne!!


  1. Good grief, that looks delicious. And although I'm not ready for Valentines Day, I'm sure ready for warmer weather!

  2. How fun and yummy! I love the smaller versions of dessert! Pinning :)

  3. Looks delectably yummy! Thanks for sharing it for the Grand Social. :)

  4. It looks so delicious! Yum! Great job Kristi you're a natural. :) and your kids are so darn cute!

  5. Very delicious Valentine Treat!. Pinning and shared.

  6. Kristi, these are the sweetest (!) little desserts EVER. I love that you use raspberries AND strawberries, and homemade everything- there's just nothing like it. :) Your layers came out perfectly for the photo- I need a tutorial on that, please! ;) Great job- can't wait to see more of your work! Thanks for having Kristi over today, Evelyn!

  7. These are so pretty! Love that you've made them smaller and perfect to enjoy with someone special. Thanks for sharing at Simple Supper Tuesday.

  8. Evelyn, I'm so glad you brought Kristi's trifles to Treasure Box Tuesday! PINNED! ♥

  9. I stopped by from In and Out of the Kitchen because your trifle looked so delicous and I'm planning to make a trifle soon! The trifle I'm gonna make is not nearly as detailed as this one! It looks absolutely scrumptious! What a fun Valentine's Day treat. Thanks for sharing! HUGS

  10. This is a keeper and I may just use it for Valentines Day! Thanks so much for sharing on our blog hop! Have a wonderful day!

  11. They're so cute as mini trifles! They look delicious. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  12. This sounds yummy... coming over from Super Saturday Afternoon Party.. Would love for you to link up to our Foodie Friends Friday Valentine's Party if you haven't already linked up.

  13. What a BEAUTIFUL dessert! I can see how much time and love goes into making this recipe, but it certainly looks like it is worth every minute that it takes to create such a delightful recipe. Thanks so much for sharing! I actually found you through the Thursday Favorite Things Blog Hop at Katherine's Corner and I am so glad I did - would love to have you stop by and visit me at my blog at where I post free craft tutorials. I'm not so great in the kitchen but I can dream up new crafts every day of the week! Hope to connect with you again soon, Nina @ mamas*little*treasures

  14. I can't wait to try this! You had me at "trifle." Thank you for being the first person to link up at my new linky party. I truly appreciate your support!!!

  15. G'day LOVE trifle!
    Thanks for sharing!
    Viewed as part of the Foodie Friends Friday Valentine's Day Party!
    Cheers! Joanne

  16. I love dessert with fruit! These look delicious and the presentation is so pretty! Thanks for sharing at Tasty Tuesdays! Pinning to the party board and can't wait to see what posts you share next week! Have a terrific week!

  17. Oh my gosh! So many wonderful flavors together...raspberries, strawberries, almond cream, chocolate.
    Thank you Kristi and Evelyn for sharing this treat!

  18. This sounds great! I have been craving something like this! Thanks for sharing at The Weekend Retreat, hope tosee you back on Thursday!


  19. Thanks for linking up to our Foodie Friends Friday Valentine's Party and I hope you will join us at our Snack Food party this week.

  20. Thanks for sharing this recipe, it looks wonderful

  21. I prefer them as individual trifles, they are so cute when they are small. :) Thank you so much for sharing with us at Best of the Weekend. Pinned to our party board!!


Thank you so much for your sweet comments:)))