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The completed trifle bowl rests on the white marble cooktop, now covered and placed in the refrigerator. It will chill for at least 4 hours, allowing the layers to meld and enhance the dessert's flavors into a rich, indulgent treat.

Raspberry Trifle

This Raspberry Cream Cheese Trifle is a layered dessert with fluffy whipped cream, creamy cheese filling, raspberry-soaked pound cake, and a dusting of cocoa. It’s a visually stunning and delicious treat, ideal for gatherings or special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 18
Calories 288 kcal

Equipment

  • medium mixing bowl
  • Large mixing bowl
  • 3-quart glass bowl or trifle bowl
  • Sifter or fine-mesh sieve

Ingredients
  

  • 1 ½ cups heavy cream
  • ¼ cup white sugar
  • 2 8 ounce packages cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons vanilla extract
  • ½ cup white sugar
  • 1 10.75 ounce package prepared pound cake
  • 2 10 ounce packages frozen raspberries, thawed
  • 2 tablespoons unsweetened cocoa powder for dusting

Instructions
 

  • Whip Cream: In a medium bowl, beat the heavy cream with 1/4 cup sugar until stiff peaks form.
  • Prepare Cream Cheese Mixture: In a large bowl, cream together the softened cream cheese, lemon juice, vanilla, and 1/2 cup sugar. Fold 2 cups of the whipped cream into the cream cheese mixture, reserving the rest.
    A large mixing bowl sits on the white marble cooktop, filled with softened cream cheese, lemon juice, vanilla, and sugar. A handheld mixer blends the ingredients until smooth, then two cups of whipped cream are gently folded in, resulting in a creamy, velvety mixture.
  • Assemble Layers: Slice the pound cake into 18 slices (about 1/2 inch each). Drain raspberries, reserving their juice.
  • Layer 1: Place one-third of the cake slices at the bottom of the trifle bowl, drizzle with raspberry juice, spread one-fourth of the cream cheese mixture, sift one-fourth of the cocoa powder, and sprinkle one-third of the raspberries.
    The trifle bowl is positioned on the white marble cooktop, where slices of pound cake are layered at the bottom and drizzled with raspberry juice. A layer of the cream cheese mixture is spread over the cake, followed by a light dusting of cocoa powder and a sprinkle of fresh raspberries, completing the first layer.
  • Repeat: Create two more layers following the same order.
    The trifle bowl on the white marble cooktop shows the layering process repeated twice more, with each layer containing pound cake, raspberry juice, the creamy cheese mixture, cocoa powder, and fresh raspberries. The layers create a beautifully tiered dessert.
  • Top Layer: Spread the remaining cream cheese mixture, then top with the reserved whipped cream. Sift the remaining cocoa over the top.
    A final layer of the cream cheese mixture is added to the trifle bowl on the white marble cooktop. The remaining whipped cream is spread over the top, and a sifter dusts cocoa powder over the surface, giving a polished and inviting finish.
  • Chill: Cover and refrigerate for at least 4 hours before serving.
    The completed trifle bowl rests on the white marble cooktop, now covered and placed in the refrigerator. It will chill for at least 4 hours, allowing the layers to meld and enhance the dessert's flavors into a rich, indulgent treat.
  • Enjoy this indulgent and elegant dessert!