Raspberry Trifle
Prep time
Total time
Recipe by:
Serves: 4
  • 1 sponge cake
  • 6 tablespoons Grand Marnier liqueur
  • 4 tablespoons freshly squeezed orange juice
  • 1 package of madeleine cookies
  • 2 ½ cups crema or whipped cream
  • 2 packets stevia or 2 tablespoons sugar
  • 2 cups fresh raspberries
  • 4 tablespoons freshly grated bittersweet chocolate
  • Sprig of fresh mint
  1. In a decorative glass trifle bowl, line the bottom with thick slices of sponge cake to come halfway up the side of the vessel. Drizzle the cake slices with 4 tablespoons of the liqueur and the orange juice.
  2. Place the madeleine cookies along the edge of the glass bowl with the shell-shaped side facing outward.
  3. In a small mixing bowl, stir the crema with 2 packets of stevia and the remaining 2 tablespoons of liqueur. Pour 2 cups of the crema into the center of the trifle bowl and reserve the remaining ½ cup.
  4. Arrange the raspberries on top of the crema and garnish with the remaining crema. Sift over the grated chocolate powder and garnish with a sprig of mint. Chill for 1 hour and serve.
The choice of vessel is key; find a decorative glass bowl with a pedestal. I buy the Salvadorean crema (tastes like crème fraîche) at my local Hispanic grocery La Morenita; I love the tangy flavor sweetened with stevia. I’m a sucker for the elegant flavor of Grand Marnier, but any sweet liqueur (framboise, Cointreau, or even dark rum) will work. You can use regular sweetened chocolate powder, but the intense flavor of freshly shaved bittersweet chocolate rocks this dessert. These days, I see the madeleine cookies everywhere (even Wal-Mart). Raspberries are my choice, but blueberries, blackberries, or strawberries (in season, please) would be equally as tasty.
Recipe by Acadiana Table at https://acadianatable.com/?p=28520