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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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4.84 from 18 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
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
  • 1½ teaspoons ground cardamom
  • ½ teaspoon Saffron
  • ¼ 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 the 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 the 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

Tips and Tricks for the most gorgeous Trifle

  1. 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
  2. Sort out the berries and save the bigger ones to line the outermost circle touching the bowl
  3. Sprinkle the pistachios starting the outermost circle so they slide down the layers making a visually stunning look with pops of green color

Trifle recipe variations:

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

Nutrition

Calories: 198kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 175mg | Fiber: 2g | Sugar: 22g | Vitamin A: 127IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg
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