Name: Raspberry Trifle with Cardamom Saffron & Pistachios
Prep time: 10 min
Total time: 30 min
Ingredients: 3 cups whole milk; 1 5.1 oz pack instant vanilla pudding; 3 cups raspberries (around 1.25 pounds); 3 tablespoons sugar; 1 pound angel food cake (cut into 1 inch cubes); 12 oz cool whip; 1.5 teaspoons ground cardamom; 1/2 teaspoon Saffron; 1/4 cup pistachios (chopped)

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My take on the traditional English Trifle has delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream. Best of all this elegant dessert is easy to make, fun to look at and feeds a crowd! Plus, I am sharing all the different variations so you can customize it to your taste.

Raspberry trifle in a trifle bowl and serving bowls

What is a Trifle?

Trifle (TRI-fuhl) is a no-cook dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. An English trifle is usually made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream but there are many variations.

Cardamom saffron Trifle with raspberries & pistachios

Ministry Of Curry’s favorite layers for the most delicious Trifle:

Cardamom, saffron and pistachios are my favorite flavors when it comes to desserts. They add a royal richness and pop of color to the otherwise plain vanilla pudding. Instant vanilla pudding mix is super handy for this recipe as you can make creamy pudding in 2 mins.
I love adding fresh raspberries in this recipe. Tangy raspberries not only add a beautiful color but they compliment the sweetness in the trifle while adding a whole lot of fresh taste to the recipe. The raspberries mashed in some sugar makes a great substitute for store bought fruit jelly or jam.
Layering angel food cake makes this trifle recipe lighter, but you can substitute it with pound cake or plain vanilla cake.
Traditional trifle recipes use sherry or other fortified wines to soak the cake or biscuits that are used to layer. I have skipped alcohol in this recipe but see my notes below if you like to add some.
I love to top the trifle with cool whip that is available in the freezer section. It holds up well especially when you are assembling the trifle a few hours ahead. You can also use homemade whip cream or canned whip cream but layer that on top just before serving.

Tips and Tricks for the most gorgeous Trifle

Cut the angel food cake into 1 inch cubes with a serrated knife. Make sure to use the best and same sized pieces for the outermost circle touching the bowl
Sort out the berries and save the bigger ones to line the outermost circle touching the bowl
Sprinkle the pistachios starting the outer most circle so they slide down the layers making a visually stunning look with pops of green color

Trifle recipe variations:

Use pound cake instead of angel food cake for a more rich buttery texture
Add a few tablespoons of sherry in the mashed raspberries to add some booze
Allergic to nuts? Skip layering pistachios or keep then in a small bowl for people to top them in individual bowls
Want to make it for a smaller family? Assemble the trifle in small individual bowls

How to arrange the layers on a trifle for the most stunning Cardamom Saffron Trifle:

Step 1: Prepare the raspberries

In a medium bowl, add 2 cups of raspberries and sugar, mix well, mashing the raspberries with a fork. Chop 10 to 12 raspberries and freeze them in a small container, these look beautiful as the garnish layer.

step 2: Make the Pudding

In a large mixing bowl, add 3 cups of milk and vanilla pudding mix. Whisk for 2 mins as the pudding thickens. Stir in cardamom & saffron. Refrigerate until ready to assemble the trifle.

step 3: Assemble the Trifle

Cut the angel food cake into 1 inch cubes with a serrated knife. Arrange a layer of cake cubes on the bottom of a trifle bowl. Pour the raspberry sugar mix over the cake. Spread half of the pudding over it (photos 1 – 4).

Arrange second layer of cake on top of the pudding. Line raspberries around the sides of the bowl over the cake layer. Then fill the circle with a layer of raspberries. Spread the remaining pudding over and sprinkle 3 tablespoons of pistachios in an even layer, starting with the edges of the bowl so you can see them from the outside of the bowl (photos 5 – 8).

Arrange third layer of cake on top of it. Optionally you can add raspberries in the middle. Next, spread cool whip on top. Garnish with the frozen chopped raspberries and remaining pistachios (photos 9 – 12).

Refrigerate for 1 to 2 hours before serving.

How long does trifle last?

Trifle will stay good in the refrigerator for 2 to 3 days

How far in advance should you make a trifle?

It is best to assemble the trifle 2 to 6 hours before serving so it does not get too soggy. Although you can prep the ingredients a day in advance and keep them ready in the refrigerator:

rinse and dry the raspberries
cut 8 to 10 into small pieces and freeze for garnish
mix the raspberries in sugar
cut the angel food cake in cubes
make the pudding
chop the pistachios

Did you enjoy this cardamom & saffron flavored dessert? Here are some more of my favorite desserts:

Besan Ladoo – creamy, golden-hued, melt-in-your-mouth dessert balls often made during Indian festivals
Sweet Coconut Rice – an ambrosial dessert made with basmati rice, grated coconut and a hint of aromatic cloves, cardamom, and saffron
Coconut Ladoo – Soft melt in the mouth dessert made with freshly grated coconut and roasted semolina
Dudhi Basundi – Indian dessert made with thickened milk, laced with cardamom and saffron
Makhana Kheer – Creamy pudding made with the healthy, gluten free fox nuts
Sweet Potato Dessert – Delicately flavored, lightly sweetened halwa with cardamom and saffron
Lauki Halwa – Popular Indian dessert made with grated bottle gourd
Rice Kheer – Creamy, lightly sweetened Rice Pudding infused with fragrant saffron and cardamom

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A show stopper dessert, this no-cook Raspberry Trifle is layered with light angel food cake, cardamom & saffron infused pudding, pistachios and cream.

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5 from 8 votes

Raspberry Trifle with Cardamom Saffron & Pistachios

A show stopper no-cook dessert to impress your guests

Prep Time10 mins

Assemble time20 mins

Total Time30 mins

Course: Dessert

Cuisine: English

Keyword: Trifle

Servings: 16

Calories: 198kcal

Author: Archana Mundhe

Ingredients

3 cups whole milk
1 5.1 oz pack instant vanilla pudding
3 cups raspberries around 1.25 pounds
3 tablespoons sugar
1 pound angel food cake cut into 1 inch cubes
12 oz cool whip
1.5 teaspoons ground cardamom
1/2 teaspoon Saffron
1/4 cup pistachios chopped

Instructions

Prepare the raspberries

In a medium bowl, add 2 cups of raspberries and sugar, mix well, mashing the raspberries with a fork.
Chop 10 to 12 raspberries and freeze them in a small container, these look beautiful as the garnish layer.

Make the Pudding

In a large mixing bowl, add 3 cups of milk and vanilla pudding mix. Whisk for 2 mins as the pudding thickens.
Stir in cardamom & saffron. Refrigerate until ready to assemble the trifle.

Assemble the Trifle

Arrange a layer of cake cubes on the bottom of a trifle bowl.
Pour the raspberry sugar mix over the cake.
Spread half of the pudding over it.
Arrange second layer of cake on top of the pudding.
Line raspberries around the sides of the bowl over the cake layer.
Then fill the circle with a layer of raspberries.
Spread the remaining pudding over and sprinkle 3 tablespoons of pistachios in an even layer, starting with the edges of the bowl so you can see them from the outside of the bowl.
Arrange third layer of cake on top of it. Optionally you can add raspberries in the middle.
Next, spread cool whip on top.
Garnish with the frozen chopped raspberries and remaining pistachios. Keep refrigerated for 1 to 2 hours before serving.

Video

Notes