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Raspberry-Orange Trifle with White Chocolate Custard
Raspberry-Orange Trifle with White Chocolate Custard
Yield: Makes 8 to 10 servings
Ingredients:
1package (16 ounces) pound cake mix, plus ingredients to prepare mix
1-1/2teaspoons orange extract
2tablespoons sherry
1package (4-serving size) white chocolate instant pudding mix, plus ingredients to prepare pudding
1cup cold milk
1cup red raspberry preserves or jam
Red raspberries, kiwi slices or peach slices
Whipped cream
Blanched slivered almonds (optional)
Preparation:
1.Preheat oven to 350°F. Grease 9X5-inch loaf pan; set aside. 2.Prepare pound cake according to package directions; stir in orange extract. Bake in prepared pan according to package directions. Cool in pan 15 minutes. Remove cake from pan to wire rack; cool completely. 3.Trim off browned bottom, edges and top; discard. Cut cake into 1-inch cubes. Place cake cubes in large bowl; sprinkle with sherry. Set aside. Combine pudding mix and milk in medium bowl; whisk until smooth. Cover and refrigerate 30 minutes.4.Just before serving, place raspberry preserves in microwavable bowl. Microwave on HIGH 5 to 10 seconds or just until preserves can be stirred into a sauce.5.Layer cake cubes, raspberry sauce, pudding and fruit in martini glasses or dessert dishes. Top with whipped cream; sprinkle with almonds, if desired.
Tip:
Trifle may be served immediately; however, flavors will develop and be more pronounced if dessert is prepared at least 2 hours before serving.Variation:
Layer cake cubes, sauce, pudding and fruit in large glass serving bowl; top with whipped cream and almonds, if desired.
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