Description

This no-bake Raspberry Trifle is a luscious, layered dessert featuring smooth cream cheese whipped with powdered sugar, fresh lemon juice, and vanilla, folded into fluffy whipped cream. Layers of seedless raspberry jam, fresh raspberries, and buttery pound cake cubes make for a vibrant and crowd-pleasing treat, elegantly finished with chocolate curls and chilled to perfection.

Ingredients

Scale

Cream Cheese Mixture

2 (8 ounce) blocks cream cheese, softened
1 cup powdered sugar, divided
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Whipped Cream

2 cups heavy whipping cream

Fruit and Cake Layers

1 1/2 cups seedless raspberry jam
3 cups fresh raspberries, divided (three 6-ounce containers)
1 pound loaf pound cake, cut into 1-inch cubes

Garnish

Chocolate curls, for garnish

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Instructions

Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape the bottom and sides of the bowl to ensure even mixing, then beat again until lump-free. Reduce the mixer speed to low and slowly blend in half of the powdered sugar, followed by the fresh lemon juice and vanilla extract, mixing until well combined. Set this mixture aside.
Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream on low speed until soft peaks begin to form. Increase the speed to medium and gradually add the remaining powdered sugar, continuing to beat until stiff peaks form. Be careful not to overbeat. Gently fold the whipped cream into the prepared cream cheese mixture until fully incorporated, maintaining a light and fluffy texture.
Assemble the Trifle Layers: Spread about half of the seedless raspberry jam evenly into the bottom of a trifle dish or a 3-quart glass bowl. Sprinkle one third of the fresh raspberries over the jam layer, followed by half of the cubed pound cake, distributing evenly.
Add the Whipped Cream Layer: Spoon or pipe half of the cream cheese and whipped cream mixture over the pound cake layer, smoothing it out evenly. Repeat the layering with the remaining jam, raspberries, and pound cake cubes. Finish by spooning the remaining whipped cream mixture on top, smoothing the surface. Optionally, create three thinner layers instead of two for a more intricate presentation.
Garnish and Chill: Decorate the top of the trifle with the remaining fresh raspberries and chocolate curls for an attractive finish. Cover the dish and chill the trifle in the refrigerator for at least one hour to allow the flavors to meld and the dessert to set properly. Serve chilled and enjoy this refreshing, elegant treat.

Notes

This easy, no-bake raspberry trifle is a stunning, crowd-pleasing dessert perfect for any occasion.
Using chilled bowls when whipping the cream helps achieve better volume.
For best results, use fresh ripe raspberries and seedless raspberry jam for smooth texture and vibrant flavor.
The dessert can be prepared a day ahead and refrigerated; just add chocolate curls right before serving to keep them fresh.
If desired, add additional layers of the ingredients for a taller trifle presentation.

Nutrition

Serving Size: 1 slice (approx. 1/10th of recipe)
Calories: 608
Sugar: 45g
Sodium: 180mg
Fat: 42g
Saturated Fat: 25g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 6g
Cholesterol: 130mg