Best Chocolate Raspberry Cheesecake Trifle Recipes

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CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 20

4 large eggs, separated
3/4 cup sugar divided
1 teaspoon vanilla extract
Pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
1 quart milk
1 1/2 cups sugar, divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
Chocolate shavings for finish

Steps:

  • For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
  • For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
  • For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
  • For whipped cream: Combine all ingredients and whip to a soft peak.
  • To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

CHOCOLATE RASPBERRY CREME TRIFLE



Chocolate Raspberry Creme Trifle image

I was just notified that this took grand prize of on line recipe club, Love of Foods, for their Mothers Day contest. I was in the mood to make a trifle and so I asked my sweetie if he wanted a raspberry trifle or a chocolate one. Then I thought well why not make both, and this is what I came up with. This is not so much baking as...

Provided by Jane Whittaker

Categories     Puddings

Time 25m

Number Of Ingredients 9

32 oz two 16 oz chocolate cream glazed cakes from bakery, or bake your own chocolate cake in a 9x13 inch pan
24 oz two 12 oz packages frozen raspberries, drained well, and maybe 2 to 3 tablespoons sugar sprinkled over the top
6 oz fresh raspberries for garnish
14 oz can sweetened condensed milk
1 c cold water
1 tsp almond extract
3.4 oz package instant vanilla pudding
2 c frozen whipped topping, thawed
6 oz raspberry jam, it you warm in microwave it will spread easier

Steps:

  • 1. In a large mixing bowl beat the milk, water and extract until blended.
  • 2. Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft set.
  • 3. Cover and chill until mixture is partially set. Then fold in the frozen whipped topping.
  • 4. Cut the cake into cubes, and place half of them in the bottom of a trifle bowl.
  • 5. Top with 1/3 the cream mixture.
  • 6. Carefully spread with jam.
  • 7. Put one package of raspberries next.
  • 8. Layer the rest of the cake cubes, then 1/3 cream mixture, then remaining raspberries, and then top with cream mixture.
  • 9. Sprinkle fresh raspberries over the top for garnish

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

I made this delicious trifle for Christmas dessert last year but didn't think to post it until I pulled out the recipe to make again this year. It looks just beautiful with a straight-sided trifle bowl and tastes delicious.

Provided by hepcat1

Categories     Dessert

Time 8h25m

Yield 12 serving(s)

Number Of Ingredients 9

1/3 cup dark rum
1/3 cup brewed black coffee
2 (22 ounce) containers refrigerated chocolate pudding
1 cup reduced-fat sour cream
2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
1 1/2 pints red raspberries (reserve 8 berries for garnish)

Steps:

  • Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
  • Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
  • Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
  • To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

RASPBERRY CHEESECAKE TRIFLE



Raspberry Cheesecake Trifle image

Make and share this Raspberry Cheesecake Trifle recipe from Food.com.

Provided by Rhonda J

Categories     Cheesecake

Time 4h30m

Yield 1 trifle dish, 10-12 serving(s)

Number Of Ingredients 7

2 (300 g) packages frozen unsweetened raspberries, thawed
2 (250 g) packages cream cheese (regular or light)
1/2 cup sugar
3 tablespoons orange juice or 3 tablespoons orange liqueur
3 cups whipping cream, whipped
1 whole pound cake, cut into 1/4 inch slices
3 ounces bakers semisweet chocolate, grated

Steps:

  • Drain raspberries, save juice, set aside.
  • Beat cream cheese& sugar until very smooth.
  • Add orange juice or liqueur, fold in whipping cream.
  • To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
  • In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
  • Repeat.
  • Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
  • Refrigerate at least 4 hours or overnight.
  • For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
  • Then top it all off with remaining grated chocolate.

Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1

RASPBERRY CHOCOLATE TRIFLE



Raspberry Chocolate Trifle image

Make and share this Raspberry Chocolate Trifle recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 package instant chocolate pudding mix
2 cups milk
1 frozen pound cake, thawed
2 cups fresh raspberries
1 cup raspberry jam
whipped topping

Steps:

  • Mix pudding and milk as pkg directs, chill.
  • Cut cake into 1 inch cubes.
  • Put half the cubes in a 2qt glass bowl.
  • Gently stir together raspberries and jam.
  • Spoon half over cake cubes.
  • Pour half the pudding over the raspberries.
  • Do the layers again.
  • Chill until ready to serve, serve with whipped topping.

Nutrition Facts : Calories 478.4, Fat 12.5, SaturatedFat 4.3, Cholesterol 40.4, Sodium 493.1, Carbohydrate 86.1, Fiber 4.3, Sugar 36.2, Protein 6.3

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