Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
18
Yield:
1 trifle
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

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  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts

288 calories; protein 3.5g 7% DV; carbohydrates 26.4g 9% DV; fat 19.5g 30% DV; cholesterol 91.5mg 31% DV; sodium 148.2mg 6% DV. Full Nutrition
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Reviews (228)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2007
This is really a great recipe as is but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I used two 8-oz. packages of mascarpone cheese plus one 8 oz. package of cream cheese 3/4 cup sugar and several tablespoons of fresh lemon juice as modifications to the cream cheese mixture. Also increased heavy cream to 2 cups. Folded 1 1/2 bars (6 oz.) of shaved Ghirardelli white chocolate to the combined cream mixture as a last step in that process. Omitted the cocoa dusting. Fresh homemade poundcake works best and is worth the time. Used 1 1/2 loaves. For raspberries thawed and crushed (with juice) 1 1/2 10 oz. packages and mixed with approximately 1 cup of raspberry liqueur (Razzmataz). Used this mixture to generously cover each pound cake layer. It was more like a cold compote but delicious. Used 1 pint of fresh raspberries (3 total) for each of the berry layers saving about a dozen to garnish the top. Read More
(99)

Most helpful critical review

Rating: 2 stars
12/26/2006
This was WAY too sweet. I'm from a british background and I know my Nana would push her plate away after the first bite. If I do this again (which is doubtful) I would half the sugar in the cream cheese mixture and not sweeten the cream at all. Also I would double the frozen berries. This trifle was very very dry. In traditional trifle the sponge cake is supposed to be saturated in liquid. A very dissapointing dessert. Read More
(10)
273 Ratings
  • 5 star values: 212
  • 4 star values: 47
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/07/2007
This is really a great recipe as is but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I used two 8-oz. packages of mascarpone cheese plus one 8 oz. package of cream cheese 3/4 cup sugar and several tablespoons of fresh lemon juice as modifications to the cream cheese mixture. Also increased heavy cream to 2 cups. Folded 1 1/2 bars (6 oz.) of shaved Ghirardelli white chocolate to the combined cream mixture as a last step in that process. Omitted the cocoa dusting. Fresh homemade poundcake works best and is worth the time. Used 1 1/2 loaves. For raspberries thawed and crushed (with juice) 1 1/2 10 oz. packages and mixed with approximately 1 cup of raspberry liqueur (Razzmataz). Used this mixture to generously cover each pound cake layer. It was more like a cold compote but delicious. Used 1 pint of fresh raspberries (3 total) for each of the berry layers saving about a dozen to garnish the top. Read More
(99)
Rating: 5 stars
09/03/2006
I just made this for a dinner party we're going to tonight and put some off to the side for my husband and I to try in case it didn't work out. I couldn't wait to write a review! WOW!! We both loved it and it hasn't even set yet for the 4 hours in the refridgerator as suggested! A couple of things I did: I used 3 8oz pkgs of cream cheese as others suggested and increased the sugar and other ingredients accordingly. I also used 2 cups heavy cream as other suggested. I used regular pound cake from the store and drizzled grand marnier over the slices. Instead of using cocoa I used dark chocolate chunks sold in the baker's isle. For the raspberries I used 2 12 oz frozen packages. As they were thawing I added about 1/4 cup of water so I would have more syrup to pour over the cake slices and sprinkled the raspberries with sugar. On the top I garnished with a couple of raspberries and dark chocolate chunks and then did sift just a little bit of cocoa on the top layer only. YUMMY! And it looks fabulous in the trifle dish. If the others at the party like it half as much as we did it will be a huge hit. Thanks for sharing this recipe! Read More
(67)
Rating: 5 stars
01/25/2004
Instead of the cream cheese mixture I used a large box of instant vanilla pudding to cream with the whipped cream mixture. I did dribble a little liquer on the angel food cake. The pudding made it real easy to make and my whole Mothers Day party was in awe. Very yummy and very easy and very fast to make. Read More
(65)
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Rating: 5 stars
01/25/2004
Made this for our 4th of July party and it was a hit! Prepared the recipe in an 8 x 11 casseroll dish and not a trifle bowl. Decorated the top with fresh raspberries blueberries and red colored sugar. Will definitely be a regular at my house! Read More
(44)
Rating: 5 stars
01/25/2004
Oh my gosh! This recipe is so easy and tastes great! I used blueberries with the raspberries. Next time I might do more of the cream cheese mixture. I was almost out by the time I got to the top layer. I had guys asking me for the recipe to give to their wives:) Read More
(31)
Rating: 5 stars
01/25/2004
I made this recipe and added layers of shaved chocolate. I didn't use the cocoa as I was out. It was very good! Will definitely do again. Read More
(23)
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Rating: 5 stars
10/09/2003
This is a very good and easy recipe. We have tons of raspberries growing in our back yard every year and this gave me a new and tasty way of using them. Read More
(22)
Rating: 5 stars
01/25/2004
This was excellent. I used angel food cake and added raspberry liquer and frozen blackberries with the frozen raspberries! Big hit! Read More
(18)
Rating: 5 stars
01/25/2004
This was an awesome dessert! I served it to my board of directors and it was a huge hit. The raspberries were a little too tart so I also sweetened them with a little sugar before adding them to the trifle. Yum!! Read More
(18)
Rating: 2 stars
12/26/2006
This was WAY too sweet. I'm from a british background and I know my Nana would push her plate away after the first bite. If I do this again (which is doubtful) I would half the sugar in the cream cheese mixture and not sweeten the cream at all. Also I would double the frozen berries. This trifle was very very dry. In traditional trifle the sponge cake is supposed to be saturated in liquid. A very dissapointing dessert. Read More
(10)
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