Raspberry Cream Trifle

  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 5 mins


1 1/2cups whole milk
1tablespoon vanilla extract
3-- egg yolks
1/4cup sugar
1tablespoon cornstarch
4-- (1/2-inch thick) slices toasted pound cake
2tablespoons raspberry jam
2cups fresh ripe raspberries or strawberries
1cup heavy cream, whipped with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract
-- Sliced almonds, toasted


  1. To prepare custard, place milk in a small saucepan over medium heat. Whisk vanilla, egg yolks, sugar and cornstarch together in a medium bowl. Add a small amount of warm milk, whisking well. Pour mixture back in saucepan and cook until thick. Remove from heat and let cool.
  2. Spread cake slices with half the raspberry jam; cut into 1-inch cubes. Divide slices among 4 parfait glasses.
  3. Place two-thirds of the raspberries on top of cake, pushing some down. Drizzle cooled custard over berries. Top with whipped cream. Top with almonds and remaining raspberries.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 9.75
  • Fat 32g
  • Saturated Fat 17g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 9g
  • Cholesterol 230mg
  • Sodium 135mg
  • Potassium 310mg
  • Carbohydrate 46g
  • Fiber 4g
  • Sugars 31g
  • Protein 8g
  • Trans Fat 1g
  • Vitamin A 25%
  • Vitamin C 25%
  • Calcium 20%
  • Iron 6%