Layered Raspberry Mini Trifles Layered Raspberry Mini Trifles

Layered Raspberry Mini Trifles | Food styling by Sarah Sweeney | Prop styling by Jennifer Evans Image by: Raina + Wilson

These pretty little trifles are a summery deconstructed take on traditional tiramisu.

  • Prep time 1 hour
  • Total time 7 hours & 30 minutes
  • Portion size 6 servings



In blender, purée together 1 1/4 cups of the raspberries, the granulated sugar and lemon juice. In saucepan, bring raspberry mixture to boil over medium heat; cook, stirring, until mixture is reduced to 3/4 cup, about 5 minutes. Whisk cornstarch with 4 tsp water; stir into raspberry mixture. Bring to boil; cook, stirring, until thickened, about 1 minute. Transfer to bowl; cover and refrigerate until chilled, about 45 minutes. Stir in 2 tbsp of the amaretto. (Make-ahead: Cover and refrigerate for up to 1 week.)

In large bowl, beat together mascar­pone, icing sugar and almond extract until fluffy. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into mascarpone mixture.

In each of six 1-cup glasses, evenly divide ladyfingers, remaining amaretto, raspberry mixture and mascarpone cream; repeat layers. Top with remaining raspberries. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 1 day.)

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 51 mg
  • Sugars 44 g
  • Protein 7 g
  • Calories 465
  • Total fat 24 g
  • Potassium 76 mg
  • Cholesterol 83 mg
  • Saturated fat 15 g
  • Total carbohydrate 53 g


  • Iron 3
  • Folate 2
  • Calcium 10
  • Vitamin A 10
  • Vitamin C 10
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Baking & Desserts

Layered Raspberry Mini Trifles