Go Back
–+ servings
Raspberry and almond trifle

Delicious Raspberry and Almond Trifle for Any Special Occasion

Experience the indulgent Raspberry and Almond Trifle with layers of almond sponge cake, custard, and fresh raspberries, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Almond Sponge Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder No substitutions necessary for optimal rise.
  • 1/4 tsp Salt Enhances flavor balance.
  • 3 large Eggs Binds ingredients and adds moisture.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 tsp Vanilla Extract Almond extract works well for a stronger almond taste.
  • 1/2 cup Melted Butter Coconut oil makes a great dairy-free alternative.
  • 1 cup Almond Flour No substitution recommended for authentic experience.
For the Trifle Layers
  • 2 cups Fresh Raspberries Substitute with strawberries or blueberries for a variation.
  • 2 cups Vanilla Custard Store-bought custard makes it easier.
  • 2 cups Whipped Cream Use flavored whipped cream for a unique twist.
For the Garnish
  • 1/4 cup Toasted Almond Slices Omit for nut allergies or replace with granola.
  • Fresh Mint Leaves Optional garnish for a touch of freshness.

Equipment

  • 8-inch round pan
  • mixing bowls
  • whisk
  • trifle bowl or serving glasses

Method
 

Step-by-Step Instructions for Raspberry and Almond Trifle
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round pan, then lightly flour it.
  2. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
  3. In another bowl, beat eggs and granulated sugar until pale and fluffy, then blend in melted butter and vanilla extract.
  4. Gently fold in the dry ingredients along with almond flour, pour the batter into the prepared pan, and bake for 20-25 minutes.
  5. Let the cake cool before cutting it into cubes.
  6. While the cake cools, prepare your fresh raspberries and vanilla custard.
  7. In a clean trifle bowl or individual serving glasses, layer the sponge cake cubes, raspberries, vanilla custard, and whipped cream.
  8. Repeat layering to build height and texture until you reach the top, finishing with whipped cream.
  9. Sprinkle with toasted almond slices and add fresh mint leaves if desired.
  10. Cover with plastic wrap and chill in the refrigerator for at least one hour.
  11. Serve chilled and admire the layers before indulging.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

This trifle can be assembled a day in advance for convenience and tastes even better after resting.

Tried this recipe?

Let us know how it was!