Recipe: Raspberry Amaretto Trifle

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Elisa Barber from The Baking Hive showed us how to make her Raspberry Amaretto Trifle. Follow her on Instagram @bakinghive

Raspberry Amaretto Trifle


-1 3/4 cups milk

-3/4 cup heavy cream

-3/4 cup plus 6 tablespoons sugar, divided

-1/4 cup cornstarch

-1/8 tsp salt

-6 large egg yolks

-1/3 cup almond-flavor liqueur (amaretto)

For the Raspberry

-1 10oz. packages frozen raspberries,

-1 cup heavy or whipping cream

-1 10.75 frozen ready-to-serve pound cake, thawed and cut into 1 inch cubes

-raspberries for garnish


For the Amaretto Pastry Cream:

  1.  Over medium heat, pour into a 3-quart saucepan 1 cup milk, 3/4 cup heavy cream and 3/4 cup sugar. Whisk constantly until mixture comes just to a boil. Remove from heat.
  1. In a medium bowl or in the bowl of a stand mixer fitted with a whisk, mix 3/4 cup milk with cornstarch and salt until smooth; beat in egg yolks until completely blended.
  1. Into milk and yolk mixture, stir a small amount of hot milk/cream mixture. Gradually stir yolk mixture back into milk/cream mixture in the saucepan.
  1. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in amaretto or almond extract (use 1 teaspoon only if using almond extract).
  2. Pastry cream into a clean bowl. Press plastic wrap onto the surface of the hot custard (this keeps a skin from forming on the custard) and refrigerate until cold, at least 3 hours.

For the Raspberry Amaretto Sauce:

  1. Place frozen raspberries in a heavy bottom sauce pan along with 1 cup sugar, 1/4 cup water and 1/4 amaretto. String constantly, bring berry mixture to a boil and let boil for 1 min. Set aside and let cool completely.

For the Amaretto Whipped Cream:

  1. In a small bowl, with mixer at medium speed, beat heavy/whipping cream, gradually adding 3 tablespoons of sugar, until stiff peaks form. Set aside 1 cup of whipped cream for garnish. Fold the remaining whipped cream into the chilled pastry cream.

Assemble the Trifle 

  1. Arrange cut cake slices, covering the bottom of a trifle dish. Spoon some of raspberry syrup over cake, allowing some to show at sides of the bowl. Pour 1 1/2 cups pastry cream over and smooth with a spatula.
  2. Repeat layers twice more.
  3. Cover and refrigerate trifle at least 3 hours or overnight. Before serving, garnish with amaretto whipped cream, crushed almond cookies and fresh raspberries.