Raspberry Trifle Bombe Recipe
Raspberry Trifle Bombe are really gorgeous with yellow cake mix, whipping cream, Almond extract, red port wine, raspberry jam and smells wonderful. Raspberry Trifle Bombe is extremely popular with trifle lovers across the world. Try out this quick and easy recipe and be contended with your own homemade Raspberry Trifle Bombe. These Raspberry Trifle Bombe deliver fantastic desserts with minimal effort.
Ingredients
1 18.25- to 18.5-ounce package yellow cake mix
2 cups heavy or whipping cream
Sugar
Almond extract
1/2 cup red port wine
9 tablespoons raspberry jam
Chocolate Curls for garnish
Red food coloring
Directions
1. Prepare cake mix as label directs for two 9-inch layers; cool on wire racks completely. With serrated knife, cut each layer horizontally in half to form 2 thin layers. Line a 2 1/2-quart bowl with plastic wrap; set aside.
2. In small bowl, with mixer at medium speed, beat 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon almond extract until stiff peaks form.
3. Gently press 1 cake layer into bowl; sprinkle with 2 tablespoons port wine; spread with 3 tablespoons jam, then with about one-third whipped-cream mixture. Repeat layering with cake, port, jam, and cream 2 more times; then top with fourth cake layer and remaining 2 tablespoons port, pressing each layer gently but firmly. Cover and refrigerate at least 4 hours.
2. In small bowl, with mixer at medium speed, beat 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon almond extract until stiff peaks form.
3. Gently press 1 cake layer into bowl; sprinkle with 2 tablespoons port wine; spread with 3 tablespoons jam, then with about one-third whipped-cream mixture. Repeat layering with cake, port, jam, and cream 2 more times; then top with fourth cake layer and remaining 2 tablespoons port, pressing each layer gently but firmly. Cover and refrigerate at least 4 hours.
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