Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 ½ cups heavy cream
- 1 cup vanilla custard
- 1 package ladyfinger cookies
- 1 tablespoon lemon juice
- Fresh mint leaves for garnish
Instructions
- Begin by washing the fresh raspberries under cold water and set aside to drain.
- In a medium saucepan, combine one cup of raspberries, sugar, and lemon juice. Cook over medium heat until boiling, then simmer for about 10 minutes until thickened into a sauce. Remove from heat and let cool.
- In a large trifle dish or individual serving glasses, layer ladyfinger cookies, cooled raspberry sauce, vanilla custard, and whipped cream until the dish is filled.
- Top with fresh raspberries and mint leaves. Cover and refrigerate for at least two hours to meld the flavors.
Notes
- Your Raspberry Trifle can be stored in the refrigerator for up to three days, covered well to prevent odor absorption.
- Using thawed frozen raspberries can be an alternative if fresh ones are unavailable.
- Preparing the trifle the night before enhances the flavors and makes serving easier on the day of your event.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg