Chocolate Raspberry Trifle Recipe
Chocolate sponge cake, a custard sauce and berries are layered in this trifle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Stand mixer
- Saucepan
- Oven
- Baking pan
- Parchment paper
- Wax paper
- Cooling rack
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Sifter
- Plastic wrap
- Serving bowl
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Kitchen timer
- Refrigerator
- Stove
- Fine-mesh sieve
- Rolling pin
Ingredients
- Custard
- 1 1/2 cups Land O Lakes® Half & Half
- 1 (3-ounce) package vanilla-flavored cook and serve pudding and pie filling mix
- 1/2 teaspoon vanilla extract
- Sponge Cake
- Sifted powdered sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 large Land O Lakes® Eggs separated
- 3/4 cup granulated sugar, divided
- 1 1/2 cups Land O Lakes® Heavy Whipping Cream
- 1/4 cup Chambord or orange juice
- 1/2 cup seedless red raspberry jam
- 2 cups fresh raspberries
- 4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
- 1/4 cup sliced almonds, toasted
- Fresh red raspberries, if desired
- Fresh mint leaves, if desired
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