Egg Nog Trifle This unique trifle uses AE Egg Nog in place of traditional vanilla custard to create a light-tasting dessert that’s as delicious as it is pretty. We love serving these in individual trifle bowls or ramekins, but you can also make a large trifle in a shallow one-quart casserole dish. Makes 4 individual trifles Ingredients: 1 pint fresh or frozen raspberries (thawed if frozen), ½ cup good-quality raspberry preserves, 8 thin slices angel food cake (about 5 ounces total), ¼ cup AE Orange Juice, divided, 2 cups AE Egg Nog or AE Milk Nog, divided, ½ cup AE Heavy Whipping Cream, 2 teaspoons powdered sugar, ½ teaspoon vanilla extract, Toasted slivered almonds for garnish. Instructions: Lightly mash the raspberries with the preserves in a mixing bowl to create a chunky jam; set aside. To assemble the trifle fit one slice of cake in the bottom of each of four individual trifle dishes or 10- to 12- ounce ramekins*. Sprinkle half of the orange juice on the cake slices, then top with about 2 teaspoons of the raspberry jam, spreading so the jam reaches the sides of the dish. Top with a second slice of cake, sprinkle with the remaining orange juice and spread with remaining jam. Slowly pour ½ cup egg nog into each trifle dish, allowing it to soak in completely. Cover the dishes with plastic wrap and refrigerate for at least two hours (or up to 24) to allow the cake to absorb the egg nog and for flavors to blend. Just before serving, vigorously whisk the whipping cream in a mixing bowl with the powdered sugar and vanilla until soft peaks form. Spoon a generous dollop of whipped cream on top of each trifle and sprinkle with toasted almonds. *To assemble the trifle in a shallow dish, arrange four cake slices on the bottom of the dish, sprinkle with half the orange juice and spread half the jam over the cake. Repeat with remaining cake, orange juice and jam. Pour egg nog over the cake, allowing it to soak in, then cover with plastic wrap and chill for at least two hours before serving with whipped cream and almonds.

Egg Nog Trifle

Print recipe as: 3x5 | 4x6 | 8.5x11
This unique trifle uses AE Egg Nog in place of traditional vanilla custard to create a light-tasting dessert that’s as delicious as it is pretty. We love serving these in individual trifle bowls or ramekins, but you can also make this in a large glass bowl or traditional trifle dish to serve a crowd.


Ingredients

For Individual bowls:

  • 1 pint fresh or frozen raspberries (thawed if frozen)
  • 1/2 cup good-quality raspberry preserves
  • 8 thin slices angel food cake (about 5 ounces total)*
  • 1/4 cup AE Orange Juice, divided
  • 1 cup AE Egg Nog or AE Milk Nog, divided
  • ½ cup AE Heavy Whipping Cream
  • 2 teaspoons powdered sugar
  • ½ teaspoon vanilla extract
  • Toasted slivered almonds for garnish
     

For a large Trifle Bowl:

  • 1 pint fresh or frozen raspberries (thawed if frozen)
  • 3/4 cup good-quality raspberry preserves
  • 1 large angel food cake*
  • 1/3 cup AE Orange Juice
  • 1 cup AE Egg Nog or AE Milk Nog
  • 2 cups AE Heavy Whipping Cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted slivered almonds for garnish
     

* Any light texture cake such as a sponge cake also works well in this recipe.

 


Directions

For Individual bowls:
Lightly mash the raspberries with the preserves in a mixing bowl to create a chunky jam; set aside. To assemble the trifle fit one slice of cake in the bottom of each of four individual trifle dishes or 10- to 12- ounce ramekins*. Sprinkle half of the orange juice on the cake slices, then top with about 2 teaspoons of the raspberry jam, spreading so the jam reaches the sides of the dish. Top with a second slice of cake, sprinkle with the remaining orange juice and spread with remaining jam.

Slowly pour ½ cup egg nog into each trifle dish, allowing it to soak in completely. Cover the dishes with plastic wrap and refrigerate for at least two hours (or up to 24) to allow the cake to absorb the egg nog and for flavors to blend.

Just before serving, vigorously whisk the whipping cream in a mixing bowl with the powdered sugar and vanilla until soft peaks form. Spoon a generous dollop of whipped cream on top of each trifle and sprinkle with toasted almonds.   

For a Trifle bowl:
Slice entire angel food cake and arrange on the bottom of the dish, adding an additional layer of cake if needed depending on the depth of the bowl. Sprinkle with the orange juice and spread jam/fruit mixture over the cake. Pour egg nog over the cake, allowing it to soak in, then cover with plastic wrap and chill for at least two hours before topping with the whipped cream and almonds.

Makes 4 individual trifles or 10-12 servings in large bowl


    MORE AE RECIPES    

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Baked Egg Nog Custard

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