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Raspberry and Cream Trifle




Slice the cake into thick slices, then cut the slices in half on the diagonal into triangles; set the cake aside. In a bowl, fold together the raspberries and preserves until well coated (try not to smash the berries too much).

To assemble the trifle, arrange some of the cake triangles in a single layer on the bottom of a 4- to 6-quart glass trifle dish or large serving bowl. Drizzle the slices with 2 tablespoons of the orange juice, then spoon half the berry mixture on top of the cake. Smooth the berries to cover the cake completely. Top the berries with 3 cartons of yogurt and smooth the yogurt to cover the berries. Arrange more cake on top of the berries (you may not use all the slices), drizzle with the remaining orange juice, then top with the rest of the berry mixture and yogurt. Cover the trifle with plastic and refrigerate for several hours or overnight.

Before serving, whip the cream with the powdered sugar and vanilla. Spread the whipped cream on top of the trifle, then garnish with more raspberries and sliced almonds.

Makes Makes 8-12 servings