Raspberry Trifle Recipe – Cardamom Saffron Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Raspberry Trifle Recipe – Cardamom Saffron Indian Dessert

Hey everyone! If you’re looking for a dessert that’s a little bit special, a little bit different, and totally delicious, you’ve come to the right place. I stumbled upon this Raspberry Trifle a few years ago while trying to fuse my love for classic Indian flavors with something a little lighter and brighter. It’s become a real crowd-pleaser, and I’m so excited to share it with you. It’s surprisingly easy to make, and the beautiful layers make it perfect for celebrations – or just a lovely weekend treat!

Why You’ll Love This Recipe

This isn’t your grandma’s trifle (unless your grandma is a brilliant fusion chef!). We’re taking the classic English dessert and giving it a gorgeous Indian twist with cardamom and saffron. The tartness of the raspberries balances beautifully with the creamy pudding and the delicate sweetness of the angel food cake. Plus, it’s a no-bake dessert, which is always a win in my book, especially during warmer months. It’s a showstopper that tastes as good as it looks!

Ingredients

Here’s what you’ll need to create this dreamy trifle:

• 3 cups raspberries (about 300g)
• 3 tablespoons sugar
• 3 cups whole milk (720ml)
• 1 (5.1 oz / 145g) pack instant vanilla pudding mix
• 1.5 teaspoons ground cardamom
• 0.5 teaspoon saffron
• 1 pound (450g) angel food cake
• 12 oz (340g) Cool Whip (or whipped cream)
• 0.25 cup pistachios, chopped (about 30g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Saffron: Don’t skimp on the saffron! It adds a beautiful color and a subtle, floral aroma that’s so characteristic of Indian desserts. A little goes a long way, so 0.5 teaspoon is perfect.
• Cardamom: I love cardamom. It’s a staple in Indian sweets, and it pairs wonderfully with raspberries. Use freshly ground cardamom if you can – the flavor is so much more vibrant.
• Angel Food Cake: Now, angel food cake in an Indian dessert might sound unusual, but trust me on this one! Its light, airy texture is perfect for soaking up the raspberry juices and pudding. It provides a lovely contrast to the richer elements. I often find it easier to buy pre-made, but you can bake your own if you’re feeling ambitious!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Prepare the raspberries: In a bowl, gently mix the raspberries with the sugar. Give them a light mash – you want to release some of their juices, but still keep some whole berries. Set aside about 10-12 beautiful berries for garnish, and chop those up. Pop the chopped berries in the freezer for later.
2. Make the pudding: In a separate bowl, whisk together the milk and vanilla pudding mix for about 2 minutes, until it starts to thicken. Stir in the cardamom and saffron. This is where the magic happens! Cover and refrigerate the pudding for at least 30 minutes to let the flavors meld.
3. First layer: Grab a pretty trifle bowl (or individual glasses!). Arrange cubes of angel food cake across the bottom. Spoon the raspberry mixture over the cake, then spread half of the chilled pudding evenly on top.
4. Second layer: Add another layer of angel food cake cubes. Line the sides of the bowl with whole raspberries – this looks so pretty! Then, add the remaining pudding and sprinkle with chopped pistachios.
5. Final layers: Top with a final layer of angel food cake. Spread the Cool Whip (or whipped cream) over the cake. Now, for the finishing touch: garnish with the frozen raspberry pieces and the remaining pistachios.
6. Chill: Cover the trifle and refrigerate for at least 1-2 hours before serving. This allows the layers to set and the flavors to really come together. Patience is key!

Expert Tips

• Don’t over-mash the raspberries! You want some texture.
• If you don’t have time to chill the pudding for 30 minutes, it’s okay to proceed, but the longer it chills, the better the flavor.
• For a more intense saffron flavor, you can steep the saffron strands in a tablespoon of warm milk for 10 minutes before adding it to the pudding.

Variations

Want to customize this trifle? Here are a few ideas:

• Vegan Adaptation: Swap the milk for coconut milk, use a vegan vanilla pudding mix, and top with coconut whipped cream. To set the layers, you can use a little agar-agar powder dissolved in warm water instead of relying on the pudding to set.
• Gluten-Free Adaptation: Simply use a gluten-free angel food cake! There are some great options available in most supermarkets now.
• Spice Level: If you really love cardamom, feel free to add another half teaspoon. Just be careful not to overpower the other flavors.
• Festival Adaptations: This trifle is perfect for Diwali, Eid, or any other celebratory occasion. It’s a beautiful and delicious way to share a special dessert with loved ones.

Serving Suggestions

This trifle is best served chilled. A dollop of extra whipped cream or a sprinkle of chopped pistachios makes a lovely presentation. It pairs beautifully with a cup of chai or a glass of sparkling juice.

Storage Instructions

Leftover trifle can be stored in the refrigerator for up to 2 days. However, the cake will start to get a little soggy the longer it sits, so it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• Can this trifle be made a day ahead? Yes, you can! Just be aware that the cake might get a little softer.
• What is the best type of raspberries to use? Fresh raspberries are best, but frozen raspberries will work in a pinch. Just make sure to thaw them completely and drain off any excess liquid.
• Can I substitute the angel food cake with another sponge cake? You can, but angel food cake really is the best choice for its light texture. If you do substitute, choose a light and airy sponge cake.
• How does saffron enhance the flavor of this trifle? Saffron adds a unique floral aroma and a subtle sweetness that complements the raspberries and cardamom beautifully. It’s a signature flavor in many Indian desserts.
• What is the role of cardamom in Indian desserts? Cardamom is a warming spice that’s used extensively in Indian sweets. It adds a complex, aromatic flavor that’s both comforting and refreshing.