Tres Leches Trifle With Raspberries

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Photo by Roland Bello
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  • Serves 10
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    Nutritional Information

    Per Serving

    • Calories 400 calories
    • Fat 26 g
    • Sat Fat 14 g
    • Cholesterol 90 mg
    • Sodium 210 mg
    • Protein 6g protein g
    • Carbohydrate 37 g
    • Sugar 14 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 151 mg

Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixer until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.

Pour the milk into a shallow bowl. Dip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8-inch round) terrine dish or glass bowl, cutting them to fit. Spoon a third of the whipped cream mixture on top. Repeat the layering 2 more times. Cover and refrigerate for 2 hours. Top the cake with the remaining 1 cup of whole raspberries.

Ingredients

  1. Check cups heavy cream
  2. Check ½ cup cup sweetened condensed milk
  3. Check Kosher salt
  4. Check 3 cups raspberries (12 ounces)
  5. Check 1 cup milk
  6. Check 1 12- to 16-ounce store-bought pound cake, cut crosswise into 6 slices

Directions

  1. Beat the heavy cream, sweetened condensed milk, and a pinch of salt with an electric mixer until firm peaks form. Roughly chop 2 cups of the raspberries and fold them into the whipped cream mixture.
  2. Pour the milk into a shallow bowl. Dip 2 of the cake slices in the milk and arrange on the bottom of a 2-quart (8-inch round) terrine dish or glass bowl, cutting them to fit. Spoon a third of the whipped cream mixture on top. Repeat the layering 2 more times. Cover and refrigerate for 2 hours. Top the cake with the remaining 1 cup of whole raspberries.