Devil's Food Rasberry Trifle.

Name: Devil's Food Rasberry Trifle.
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 1 Devils Food cake, prepared as directed on cake box; 680 grams package cream cheese; 595 milliliters heavy whipping cream; 283 grams frozen sweetened raspberries; 16 OZ clamshells of fresh raspberries; 8 jars seedless raspberry jelly

Devil's Food Rasberry Trifle. is an European recipe that serves 12. One portion of this dish contains around 8g of protein, 43g of fat, and a total of 1204 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of raspberry jelly, oz clamshells of raspberries, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Ingredients

Servings:

Devils Food cake, prepared as directed on cake box 680grams

package cream cheese 595milliliters

heavy whipping cream 283grams

frozen sweetened raspberries 16

OZ clamshells of fresh raspberries 8jars

seedless raspberry jelly

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Cava Mestres Reserva Brut 1312. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.

Cava Mestres Reserva Brut 1312

Pale Straw yellow in color with visible green highlights and fine, elegant bubbles. A clear reflection of the vintage: delicate finesse with intense aromas of white fruit, flowers and fresh cut herbs. On the palate it is fresh, revealing a great balance of sweetness and acidity. Pleasant and easy to drink.