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Gallery Raspberry Trifle Recipe Summary prep: 20 mins total: 20 mins Servings: 12

Ingredients Ingredient Checklist 1/3 cup sweetened flaked coconut 1/4 cup dry sherry 2 packages frozen raspberries (12 ounces each), thawed 2 teaspoons grated lemon zest 2 cups heavy cream 1/4 cup sugar 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1/3 cup sliced almonds, coarsely chopped

Gallery Raspberry Trifle

Recipe Summary prep: 20 mins total: 20 mins Servings: 12

Raspberry Trifle

Raspberry Trifle

Raspberry Trifle

Recipe Summary prep: 20 mins total: 20 mins Servings: 12

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 12

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 12

12

Ingredients

Ingredients

  • 1/3 cup sweetened flaked coconut 1/4 cup dry sherry 2 packages frozen raspberries (12 ounces each), thawed 2 teaspoons grated lemon zest 2 cups heavy cream 1/4 cup sugar 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices 1/3 cup sliced almonds, coarsely chopped

Directions

Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.

Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.

Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Reviews (3)

 Add Rating & Review     110 Ratings   5 star values:        11    4 star values:        22    3 star values:        49    2 star values:        24    1 star values:        4

Reviews (3)

Add Rating & Review     110 Ratings   5 star values:        11    4 star values:        22    3 star values:        49    2 star values:        24    1 star values:        4

Add Rating & Review

110 Ratings 5 star values: 11 4 star values: 22 3 star values: 49 2 star values: 24 1 star values: 4

110 Ratings 5 star values: 11 4 star values: 22 3 star values: 49 2 star values: 24 1 star values: 4

110 Ratings 5 star values: 11 4 star values: 22 3 star values: 49 2 star values: 24 1 star values: 4

  • 5 star values: 11 4 star values: 22 3 star values: 49 2 star values: 24 1 star values: 4

    Martha Stewart Member     Rating: Unrated       07/04/2009   I used Triple Sec instead of sherry. It was delicious.  

Martha Stewart Member     Rating: Unrated       01/10/2009   Any alcoholic recommendations besides the sherry? Would rum work? How about lady fingers in place of cake?  

Martha Stewart Member     Rating: Unrated       01/19/2008   I WILL MAKE MY OWN POUND CAKE USING ONE OF MARTHAS RECIPES. DOESN'T THIS BEAUTY LOOK WORTH THE TROUBLE, TIME, ENERGY. OH TO EAT IT!

    Martha Stewart Member

    Rating: Unrated 07/04/2009

I used Triple Sec instead of sherry. It was delicious.

Rating: Unrated

Rating: Unrated 01/10/2009

Any alcoholic recommendations besides the sherry? Would rum work? How about lady fingers in place of cake?

Rating: Unrated 01/19/2008

I WILL MAKE MY OWN POUND CAKE USING ONE OF MARTHAS RECIPES. DOESN’T THIS BEAUTY LOOK WORTH THE TROUBLE, TIME, ENERGY. OH TO EAT IT!

All Reviews for Raspberry Trifle

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Raspberry Trifle

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest