Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into “noodles.”
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups sugar
- 12 ounces fresh raspberries
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Two 10.75-ounce frozen pound cakes
- 1/2 cup unsweetened shredded coconut
- 12 ounces fresh blueberries
Instructions
- Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
- Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
- Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna “noodles.” Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 482 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 242 mg |
Reviews
SOOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOD
To good to be true
This was amazing. 100% recommend it. The raspberry puree was very sweet but tasted amazing! We had this on fourth of July and it was a perfect dish because it’s red white and blue
It was light fluffy and moist. I would poke holes in each layer of pound cake for the raspberry purée to penetrate into better and use more like 1/3 cup of purée per layer. Otherwise great dessert.
Super easy and super delicious! Everyone loved this!!
I loved it
Delicious
My family really loves this dessert. I don’t like blueberries (shocking, right?) so I substitute strawberries and blackberries. For the haters out there, I know it’s not the exact same recipe, but in my humble opinion, all recipes are the jumping off place for any cook or baker to make it their own. Besides, we’re all just amateurs anyway.
Excellent! Very easy to make!