Raspberry Cream Puff Trifle
Raspberry Cream Puff Trifle
If you’re looking for a holiday dessert that everyone will love, this Raspberry Cream Puff Trifle is it! This versatile and simple recipe is absolutely delicious! Who doesn’t love a no-bake dessert with cream puffs and layers of whipped cream, pudding and a silky raspberry sauce?! This is a showstopper dessert that’s as easy as it is pretty.
Perfect for the holidays! (or any time!)
I love this dessert for the Christmas season not only because it’s easy, but I love how festive it looks! The layers of red raspberry sauce with the white whipped cream and pudding, and pops of green from the fresh mint leaves, gives you a gorgeous festive dessert. And delicious. Did I mention HOW ABSOLUTELY YUMMY this dessert is. It always gets rave reviews.
Cream Puff Recipe Tips
- CREAM PUFFS: This recipe calls for about 40 small sized cream puffs, but this can be adjusted to add less or more. If you have large cream puffs you may only want to add about 25 or so. You can use pre-made or homemade cream puffs (here’s a great recipe if you want to make them). I like to use pre-made ones because it’s just so easy.
- WHIPPED CREAM: This recipe uses whipped cream made from scratch. You can use pre-made.
- PUDDING: I use white chocolate instant pudding, but you can use any of your favourite instant pudding flavours such as vanilla, chocolate, lemon, sugar free, etc. You will notice that pudding packages come in varying sizes, you can use any that are 28 – 36 g, it’s fine.
- RASPBERRY SAUCE: You can make this with either fresh or frozen raspberries. Just make sure that it’s fully cooled before adding it to the trifle or it will melt everything.
- SERVING BOWL: Trifles always look so nice served in trifle bowl, but feel free to use any deep clear glass bowl that allows you to see the layers. The bowl just needs to be wide and tall enough to show the layers.
- STORAGE: Cover well and store in the fridge until you’re ready to serve it.
- CAN THIS BE FROZEN? No.
- MAKE AHEAD: Trifles are always best served the same day they are made, however you can make this a day ahead of time if you wish. Just make sure to let it cool for at least 2 hours if you make it the same day, and garnish right before serving.
Assembling the Trifle
It’s important to remember that you can’t go wrong when putting together trifles! Trifles are messy and oh so delicious any way they’re layered! For this trifle I made it with roughly 3 layers, and really just added ingredients in a way that I thought looked good. I outlined a basic ‘rule of thumb’ in the recipe card below, but feel free to make more layers, in any order you like.
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Raspberry Cream Puff Trifle
Ingredients
Cream Puffs:
- 40 small cream puffs (see notes for options and tips)
Raspberry Sauce:
- 5 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
Whipped Cream:
- 4 cups heavy cream
- 2 tbsp granulated sugar
Pudding:
- 1 package white chocolate instant pudding (28 to 32 g packages are fine)
Garnish:
- 1 cup fresh raspberries
- handful fresh mint
Instructions
Cream Puffs:
- If you're using pre-made frozen cream puffs, take them out of the freezer and let them thaw as you make the rest of the trifle layers.40 small cream puffs
Make the Raspberry Sauce first:
- In a saucepan combine the raspberries and sugar. Over low-medium heat cook the mixture until the raspberries are broken down and it's the consistency of a sauce that's not too runny or too jammy. This takes about 15 minutes.5 cups fresh or frozen raspberries, 1/2 cup granulated sugar
- Let this sauce cool COMPLETELY before adding it to the trifle or else it will melt everything.
Pudding:
- Make the pudding according to package directions. If it's a heated pudding make sure it's cooled completely before adding it to the trifle.1 package white chocolate instant pudding
Whipped Cream:
- Use a stand mixer to make the whipped cream. Use the whisk attachment to mix the heavy cream and sugar together until stiff peaks form.4 cups heavy cream, 2 tbsp granulated sugar
Assembling the Trifle:
- In a large trifle bowl (or any clear glass serving bowl), add a layer of whipped cream to the bottom, covering it (about 1/3 of the whipped cream).
- Add a layer of cream puffs (about 1/3 of the puffs).
- Drizzle on 1/3 of the raspberry sauce.
- Add 1/3 of the pudding.
- Add a layer of more whipped cream.
- Repeat the layers until you've added everything.
- Garnish with fresh raspberries and fresh mint leaves.1 cup fresh raspberries, handful fresh mint
More Christmas Recipes
A collection of delicious recipes for the holiday season! Cookies, breads, desserts, sides and more!
With love, from Our Tasty Kitchen, to yours!
~ Jo-Anna
