Festive Raspberry Citrus Trifle
This show-stopping Festive Raspberry Citrus Trifle will steal the spotlight at your holiday gatherings. Layers of fluffy angel food cake are soaked in a luscious raspberry-cranberry syrup and enriched with a smooth orange mousse. Topped with a vibrant raspberry filling and adorned with whipped cream and fresh raspberries, this dessert is a delightful medley of flavors and textures that will leave everyone asking for seconds. Although it requires a bit of effort, the end result is a sensational and elegant dessert that is perfect for celebrating the holiday season. Whether it's a Christmas party or a New Year's Eve gathering, this trifle is sure to impress your guests and infuse a touch of cheer into any occasion.
N/A
Servings
233
Calories
15
Ingredients
Ingredients
Angel food cake
1 (purchased and sliced)
Frozen sweetened raspberries
32 ounces (2 bags) (thawed)
Raspberry-cranberry frozen juice concentrate
1 cup (thawed)
Cointreau liqueur or brandy
6 tablespoons (or orange juice mixed with 1 tablespoon sugar)
Cranberry-raspberry juice
4 cups (none)
Cornstarch
2 tablespoons (none)
Large egg yolks
6 (none)
Sugar
3/4 cup (none)
Fresh orange juice
1/2 cup (none)
Unsalted butter
4 tablespoons (none)
Finely grated orange zest
2 tablespoons (none)
Salt
1 pinch (none)
Mascarpone cheese
8 ounces (none)
Heavy cream
1 1/2 cups (whipped to medium firm peaks)
Fresh red raspberries
6 (for garnish)
Instructions
1
Prepare the berry filling by bringing the 4 cups of raspberry-cranberry juice to a boil in a large saucepan over high heat. Once boiling, reduce the juice until it measures about 1 1/2 cups, which should take around 10 minutes.
2
In a small bowl, mix 4 tablespoons of Cointreau with cornstarch. Whisk this mixture into the reduced juice, then continue cooking on medium heat until the liquid thickens and turns clear.
3
Remove from heat and gently fold in the 32 ounces of frozen raspberries. Allow the mixture to sit until the berries are thawed.
4
For the mousse, combine egg yolks, sugar, orange juice, and butter in a heavy nonreactive saucepan. Stir over medium heat until the butter is melted and the sugar dissolves.
5
Switch to medium-low heat and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 5 to 10 minutes.
6
Pass the mixture through a fine-mesh strainer into a large bowl to remove any lumps. Cover it with plastic wrap directly on the surface and chill it in the fridge for about 30 minutes.
7
Once chilled, mash the mascarpone cheese in a large bowl. Stir in 1/4 cup of the chilled orange mousse until smooth. Then, carefully fold in the rest of the orange mousse along with the whipped cream until combined.
8
For the soaking liquid, mix the raspberry-cranberry juice concentrate with 2 tablespoons of Cointreau in a small bowl until blended. Set aside.
9
To assemble the trifle, start with a layer of half of the angel food cake slices at the bottom of a 12-cup trifle bowl. Ensure the cut sides are facing the glass to present a beautiful view.
10
Drizzle half of the soaking liquid over the cake. Spread half of the orange mousse mixture evenly on top.
11
Carefully layer three-quarters of the berry filling over the mousse. Add the remaining angel food cake slices, cut sides facing the glass, drizzle with the remaining soaking liquid, and then spread the rest of the mousse over the top.
12
Finish with a mound of the remaining berry filling in the center. Pipe the whipped cream decoratively around the edges and top with fresh raspberries.
13
Refrigerate the assembled trifle for at least 4 to 6 hours, or ideally overnight, to allow the flavors to meld together before serving.
Nutrition Information
13
Fat
27
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Raspberry Citrus Trifle?
It is a show-stopping holiday dessert featuring layers of fluffy angel food cake soaked in raspberry-cranberry syrup, enriched with orange mousse, and topped with raspberry filling and whipped cream.
How many calories are in a serving of this trifle?
There are 233 calories in one serving of this Festive Raspberry Citrus Trifle.
How long should the trifle be refrigerated before serving?
The assembled trifle should be refrigerated for at least 4 to 6 hours, or ideally overnight, to allow the flavors to meld.
What type of cake is used in this recipe?
The recipe calls for one purchased and sliced angel food cake.
What are the ingredients for the orange mousse?
The orange mousse is made from egg yolks, sugar, fresh orange juice, unsalted butter, orange zest, salt, mascarpone cheese, and heavy cream.
How do I make the berry filling?
Boil raspberry-cranberry juice until reduced to 1.5 cups, thicken it with a cornstarch and Cointreau mixture, then fold in frozen raspberries and let them thaw.
What can I use as a substitute for Cointreau liqueur?
You can substitute Cointreau with brandy or a mixture of orange juice and 1 tablespoon of sugar.
How much fat is in one serving?
Each serving contains 13 grams of fat.
How many grams of carbohydrates are in this dessert?
There are 27 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 3 grams of protein.
What size bowl is required for assembly?
A 12-cup trifle bowl is recommended for assembling this dessert.
What is the soaking liquid made of?
The soaking liquid is a blend of raspberry-cranberry frozen juice concentrate and Cointreau.
How do I ensure the orange mousse is smooth?
Pass the cooked egg yolk and orange juice mixture through a fine-mesh strainer into a large bowl to remove any lumps.
How should the heavy cream be prepared?
The 1.5 cups of heavy cream should be whipped to medium firm peaks.
How many ingredients are needed in total?
There are 15 ingredients required for this recipe.
How do I assemble the layers of the trifle?
Layer half the cake slices, drizzle with soaking liquid, add half the mousse, add three-quarters of the berry filling, and repeat the cake, liquid, and mousse layers.
What is the final garnish for the trifle?
The trifle is finished with a mound of berry filling in the center, decorative whipped cream around the edges, and fresh red raspberries.
Does this recipe use fresh or frozen raspberries for the filling?
The internal filling uses 32 ounces of frozen sweetened raspberries, while fresh raspberries are used for the garnish.
What is the first step in preparing the berry filling?
The first step is bringing 4 cups of raspberry-cranberry juice to a boil and reducing it until it measures about 1.5 cups.
How long does it take to cook the orange mousse base?
It takes about 5 to 10 minutes of constant stirring over medium-low heat until the mixture thickens and coats the back of a spoon.
What type of cheese is used in this recipe?
8 ounces of mascarpone cheese is used to create the creamy mousse layer.
Is there salt in the Festive Raspberry Citrus Trifle?
Yes, the recipe includes 1 pinch of salt in the mousse preparation.
Why should I use a nonreactive saucepan?
A heavy nonreactive saucepan is used for the mousse to ensure even heating and prevent metallic flavors when cooking acidic orange juice and egg yolks.
How many fresh raspberries are used for garnish?
The recipe suggests using 6 fresh red raspberries for the final garnish.
How do I position the cake slices for the best look?
Ensure the cut sides of the angel food cake slices are facing the glass of the trifle bowl to present a beautiful view.
What are the primary flavors of this dessert?
The primary flavors are raspberry, cranberry, and orange citrus.
Can I use orange juice concentrate for the soaking liquid?
The recipe specifically calls for raspberry-cranberry frozen juice concentrate for the soaking liquid.
What occasions is this dessert best suited for?
It is perfect for holiday gatherings, Christmas parties, or New Year's Eve celebrations.
How do I combine the mascarpone and orange mousse?
Mash the mascarpone first, stir in 1/4 cup of the chilled orange mousse until smooth, then fold in the rest of the mousse and whipped cream.
Is the berry filling thickened with flour?
No, the berry filling is thickened using 2 tablespoons of cornstarch mixed with Cointreau.