Foamy ladyfingers, a heap of fresh raspberries, and vanilla cream. This raspberry trifle is sweet seduction.
Do you want a delicious dessert that is also quick, easy, and simple to make? Then you have a recipe that meets all those requirements. You make it with fresh raspberries, ladyfingers, and creamy whipped cream.
The bowl is ready to serve in 10 minutes. Ideal as a dessert for Mother's Day, Father's Day, or a summer dinner.
- A trifle is made best with fresh seasonal fruit. For today's recipe, I used raspberries. But feel free to vary with strawberries, mandarin, and apple parts sprinkled with cinnamon.
- Raspberry and vanilla are a great food combination, so I added to the cream a little vanilla extract. In winter you could use cinnamon instead.
- When you put the trifle in the refrigerator, it will become cold and all the flavours will combine.
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Raspberry trifle
Ingredients
- 100 grams ladyfingers
- 4 tablespoons raspberry jam
- 150 grams raspberries fresh
- 200 ml cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Instructions
- Place the ladyfingers at the bottom of the scale.
- Smear the raspberry jam on top of this.
- Top with fresh raspberries (keep a few behind for garnish).
- Whip the cream with the sugar and vanilla extract until stiff.
- Spoon the cream on the raspberries.
- Garnish with the reserved raspberries.
- Store for at least one hour in the refrigerator.
Notes
- A trifle is made best with fresh seasonal fruit. For today's recipe, I used raspberries. But feel free to vary with strawberries, mandarin, and apple parts sprinkled with cinnamon.
- Raspberry and vanilla are a great food combination, so I added to the cream a little vanilla extract. In winter you could use cinnamon instead.
- When you put the trifle in the refrigerator, it will become cold and all the flavours will combine.
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