Tested till perfect Easy Raspberry Trifle Parfaits
Easy Raspberry Trifle Parfaits
Photography by Matthew Kimura

Easy Raspberry Trifle Parfaits

Store-bought cake makes this extra-quick and easy, but you can use your tried-and-true recipe. Small disposable wineglasses are a perfect size for these little desserts.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 20


  • 1/3 cup 1/3cuporange juice
  • 1 1pound cakepound cakes, diced
  • 4 cups 4cupsfresh or thawed raspberryraspberries
  • 1/4 cup 1/4cupsweetened condensed milk
  • 1 tbsp 1tbspgranulated sugar
  • 3 cups 3cupswhipping cream


  • 1 oz 1ozbittersweet chocolate, grated
  • 20 20fresh raspberryfresh raspberries, (or 1 oz/30 g bittersweet chocolate, grated)
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In large bowl, sprinkle orange juice over cake and toss; let stand for 5 minutes.

Meanwhile, in blender, pur?together 1 cup (250 mL) of the raspberries, condensed milk and sugar; strain through fine sieve into small bowl. In large bowl, whip cream; fold in raspberry mixture.

Into each of twenty 5-oz (150 mL) wine glasses or 6-oz (175 mL) custard cups, spoon 2 tbsp (25 mL) of the cake mixture. Top each with heaping 1 tbsp (15 mL) of the remaining raspberries; top with heaping 2 tbsp (25 mL) of the cream mixture. Repeat layers once. Cover loosely with plastic wrap; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Garnish: Sprinkle each parfait with grated chocolate; top with fresh raspberry, if using.

Additional information :

Tip: If using frozen raspberries, thaw them in a single layer on a paper towel-lined tray in the refrigerator to prevent bleeding. Individually quick frozen (IQF) berries are the best.

Nutritional Information Per serving: about

cal 229 pro 2g total fat 17g sat. fat 9g
carb 18g fibre 2g chol 58mg sodium 96mg

% RDI:

calcium 5 iron 4 vit A 15 vit C 13
folate 8
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