Best Grand Raspberry Trifle Recipes

GRAND RASPBERRY TRIFLE

Steps:

• In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
• In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
• Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
• Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

RASPBERRY GRAND MARNIER TRIFLE

Steps:

• Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
• Fill a medium saucepan 1/3 full of water and bring it to a boil.
• In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
• Whisk in the Gran Marnier and orange juice.
• Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
• Whisk the mixture constantly until thick, 2-3 minutes.
• Place the bowl in the bowl of ice water and continue to whisk until cool.
• (2-3 minutes).
• Whip the cream in your mixer on high speed until thick and forms soft peaks.
• Fold gently into the Gran Marnier mixture.
• Place a piece of plastic wrap directly on the surface and refrigerate.
• Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
• Press through a fine mesh strainer.
• Set aside.
• (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
• Using a serrated knife, cut the cake into 4 even rectangles.
• Slice each piece in half horizontally, making 8 pieces total.
• ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
• Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
• Top with a little more than a cup of the Grand Marnier Sabayon.
• Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
• On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
• Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
• On top spread the last of the sauce, then the last of the sabayon.
• There will be 3 layers of cake total.
• Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
• To serve, cut into squares with a sharp knife.
• Garnish with the reserved sauce and raspberries.
• NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
• NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
• Whatever works.
• The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
• NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
• And it may seem rich, but it is very light tasting.