Judy's Raspberry Trifle

Gluten Free
Health score
8%
Judy's Raspberry Trifle
45 min.
6
565kcal

Suggestions


Indulge in the delightful layers of Judy's Raspberry Trifle, a gluten-free dessert that promises to impress your guests and satisfy your sweet tooth. This elegant treat combines the rich flavors of pound cake, fresh raspberries, and a luscious whipped cream mixture, all enhanced by the subtle notes of dry Marsala wine. Perfect for any occasion, this trifle is not only visually stunning but also incredibly easy to prepare, taking just 45 minutes of your time.

Imagine serving this beautiful dessert in individual glasses, showcasing the vibrant red raspberries nestled between creamy layers. Each spoonful offers a perfect balance of sweetness and tartness, making it a refreshing end to any meal. With only 565 calories per serving, you can enjoy this decadent dessert without the guilt!

Whether you're hosting a dinner party or simply treating yourself, Judy's Raspberry Trifle is sure to be a crowd-pleaser. Its combination of textures and flavors will leave everyone asking for seconds. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of your culinary repertoire!

Ingredients

  •  egg yolk 
  • 0.5 cup plum brandy dry divided
  • slices round cake 
  • pints raspberries fresh
  • 0.3 cup raspberry jam 
  • 0.5 cup sugar 
  • 1.5 cups whipping cream chilled

Equipment

  • bowl
  • pot
  • hand mixer

Directions

  1. Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala.
  2. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 16
  3. Let cool to room temperature, stirring occasionally.
  4. Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.
  5. Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses.
  6. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake.
  7. Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries.

Nutrition Facts

Calories565kcal
Protein5.83%
Fat45.24%
Carbs48.93%

Properties

Glycemic Index
25.18
Glycemic Load
19.13
Inflammation Score
-8
Nutrition Score
18.380869533705%

Flavonoids

Cyanidin
72.19mg
Petunidin
1.81mg
Delphinidin
2.86mg
Malvidin
19.17mg
Pelargonidin
1.55mg
Peonidin
0.98mg
Catechin
4.04mg
Epigallocatechin
0.73mg
Epicatechin
7.06mg
Epigallocatechin 3-gallate
0.85mg
Kaempferol
0.09mg
Quercetin
2.04mg

Nutrients percent of daily need

Calories:564.83kcal
28.24%
Fat:28.15g
43.3%
Saturated Fat:15.68g
97.97%
Carbohydrates:68.51g
22.84%
Net Carbohydrates:57.95g
21.07%
Sugar:44.88g
49.87%
Cholesterol:292.23mg
97.41%
Sodium:219.68mg
9.55%
Alcohol:3.06g
100%
Alcohol %:1.23%
100%
Protein:8.16g
16.31%
Manganese:1.16mg
58.02%
Vitamin C:42.93mg
52.03%
Fiber:10.56g
42.23%
Vitamin A:1232.46IU
24.65%
Selenium:15.39µg
21.99%
Vitamin B2:0.37mg
21.47%
Phosphorus:196.04mg
19.6%
Folate:77.44µg
19.36%
Vitamin E:2.47mg
16.49%
Iron:2.58mg
14.34%
Vitamin K:14.39µg
13.71%
Vitamin B5:1.36mg
13.61%
Vitamin D:1.98µg
13.23%
Calcium:127.52mg
12.75%
Vitamin B1:0.17mg
11.52%
Magnesium:45.43mg
11.36%
Potassium:373.65mg
10.68%
Copper:0.21mg
10.26%
Vitamin B6:0.19mg
9.45%
Zinc:1.4mg
9.31%
Vitamin B12:0.52µg
8.64%
Vitamin B3:1.61mg
8.06%
Source:My Recipes