4cupfresh raspberriesdivide; reserve some for topping
0.75cupraspberry jamseedless preferred
0.25cuporange juicefresh or bottled
1tbsplemon juice
2tbspgranulated sugarfor berries
6.8ozinstant vanilla pudding mix
3.75cupcold whole milk
1.5cupheavy whipping creamwell chilled
2tbsppowdered sugarfor whipped cream
1tspvanilla extract
0.33cupsliced almonds, toastedfor garnish
2tbspfresh mint leavesroughly torn, for serving
Instructions
Preparation Steps
Chill a mixing bowl and beaters. Whip cream, powdered sugar, and vanilla to soft peaks. Refrigerate.
Whisk jam with orange juice and lemon juice until smooth and pourable.
Toss 3 cups raspberries with granulated sugar and 1 tablespoon of the jam mixture. Let stand briefly.
Whisk pudding mix with cold milk until thickened. Let it set a few minutes.
Layer half the cake cubes in a trifle bowl. Drizzle with half the jam mixture to moisten.
Spoon on half the sugared berries, then half the pudding. Add a third of the whipped cream.
Repeat layers with remaining cake, jam mixture, berries, and pudding. Finish with the rest of the whipped cream.
Top with reserved raspberries and toasted almonds. Cover and chill until cold.
Garnish with mint just before serving. Scoop into bowls.
Notes
Variation: Swap in strawberries or mixed berries, or add grated lemon zest to the whipped cream. For a boozy twist, replace half the orange juice with a splash of raspberry liqueur. Make-ahead tip: Assemble up to 12 hours in advance; add almonds and mint right before serving to keep them crisp and fresh.This recipe is an original creation inspired by classic Raspberry Trifle Delight flavors. All ingredient ratios and instructions are independently developed.