Entertain with a chocolate raspberry trifle recipe

Chocolate Raspberry Trifle. (Derek Ruttan/QMI Agency)

Chocolate Raspberry Trifle. (Derek Ruttan/QMI Agency)

Jill Wilcox, Special to QMI Agency

, Last Updated: 3:41 PM ET

Entertaining in summer is a much more casual affair and lends itself so nicely to being outdoors.

I like to do a buffet style of meal and aim to get as much done ahead, so I can enjoy visiting with friends and family.

My go-to dessert for ease of preparation is a trifle. It can be assembled in the morning and decorated an hour or so before serving.

Trifles like so many desserts have lots of options. For trifle you need some kind of cake, a pudding or custard, a preserve and fresh fruit. Whipped cream is usual final garnish. Just think of all the combinations.

Today I'm combining chocolate cake and pudding along with raspberries. This is a variation of a recipe I got many years ago from The Little Beaver restaurant in Komoka.

Trifles serve at least a dozen people, so it's a good dessert to prepare when you have a larger gathering.

Chocolate Raspberry Trifle

Ingredients:

  • 1 - baked 8-inch round by 2 inch chocolate cake
  • 1/2 c. (125 ml) raspberry or orange liqueur
  • 1 c. (250 ml) raspberry jam
  • 2 c. (500 ml) fresh raspberries
  • 1/2 c. (125 ml) slivered or sliced almonds
  • 1 -170-g pkg. of chocolate pudding mix
  • 1 c. (250 ml) whipping cream
  • additional raspberries for garnish

Directions:

Break half of the chocolate cake into pieces and place in the bottom of an attractive glass bowl. Drizzle 1/4 c. (50 ml) of liqueur over the cake.

Spoon 1/2 c. (125 ml) raspberry jam over the cake. Top with 1 c. (250 ml) of raspberries and 1/4 c. (50 ml) almonds.

Prepare pudding mix according to package instructions. Spoon 1/2 of prepared chocolate pudding over top and smooth so that all of the cake and raspberry mixture is covered.

Place remaining cake over pudding. Drizzle with remaining 1/4 c. (50 ml) liqueur.

Spoon remaining 1/2 c. (125 ml) of raspberry jam over the cake and top with remaining 1 c. (250 ml) raspberries and 1/4 c. (50 ml) almonds.

Spoon remaining chocolate pudding over the top. Cover and chill until ready to serve.

To serve, whip the cream until it holds a peak. Decoratively pipe whipped cream around the edge. Decorate with fresh raspberries if desired.

Serves 12-14

Options:

  • Place a thin layer of whipped cream over the pudding when layering
  • Use strawberries instead of raspberries
  • Use hazlenuts instead of almonds

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