Mom invited me to write another post and I thought
would be fun to tackle Valentine’s Day
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.
it, but it’s not for the faint of heart!
Kristi’s Raspberry Trifles:
this when I am making these smaller individual trifles. (When I am making the
larger full size trifle, I use regular loaf pans).
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).
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).
out of the pans and place them on a
baking rack to cool completely.
For the Almond Cream:
and bring almost to a boil. Remove from the heat.
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.
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.
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
side of the slices with the raspberry jam (be sure to use all of the jam). Set
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.
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