Raspberry Trifle
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
The fruit in this trifle can be adjusted to fit your personal taste or whatever your have on hand.
Ingredients
- 3 eggs
- 3/4 cup (140 g.) granulated sugar
- 3/4 cup (75 g.) all-purpose flour
- 1/2 tsp. cinnamon
- 2 tbsp. Dutch cocoa powder
- 2 tbsp. (30 g.) butter, melted and slightly cooled
- 1/2 cup (120 ml) sour cream (or crème fraiche)
- 1/4 cup (55 g) brown sugar
- 2 tsp. (10 ml) Marsala wine (or liqueur of your choice)
- 1 pint fresh raspberries, washed and cut
Instructions
- Preheat the oven to 425 degrees.
- Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
- With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
- Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
- Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan.).
- Bake 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.
- While the cake cools, whisk the sour cream, brown sugar and Marsala wine together until combined. Add more sugar or sour cream to taste.
- Cut the sponge cake into strips. Place some pieces of cake at the bottom of a ramekin or a glass.
- Top the cake with a few raspberries, then spoon the cream on top of the fruit.
- Repeat layering cake, fruit and cream until the ramekin or glass is full.
- Serve within an hour, as the sponge cake will get soggy.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 470
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- Strawberry and Mint Pavlova
- Shiso Meyer Lemon Tart
- Homemade Strawberry Pop Tarts
Frequently Asked Questions
Why does the sponge cake bake at such a high temperature for only 5-7 minutes?
The trifle base is a thin sheet cake spread across a full 13-by-18 jellyroll pan and baked at 425°F. The high heat and short window are standard for jellyroll-style sponges — because the batter is spread very thin it sets quickly. The instructions say to bake until the cake springs back when lightly touched, then cool completely before cutting into strips for layering.
What does the Marsala wine do in the cream layer, and can I substitute it?
The cream is made by whisking 1/2 cup sour cream (or creme fraiche), 1/4 cup brown sugar, and 2 tsp Marsala wine. The Marsala adds a subtly sweet, nutty fortified-wine note. The instructions say you can use a liqueur of your choice as an alternative, with the instruction to add more sugar or sour cream to taste.
How soon must the trifle be served after assembling?
The instructions state to serve within an hour of assembling, as the sponge cake will get soggy once layered with the raspberries and cream. The trifle is built by alternating strips of the chocolate-cinnamon sponge, fresh raspberries, and the sour cream mixture in ramekins or glasses until full. 
