The Blackberry Trifle is a delightful dessert that layers sweet blackberries, creamy pudding, and ladyfingers into a beautiful showcase of flavor and texture. With its refreshing taste, it’s perfect for gatherings or a cozy night in.
When preparing the Blackberry Trifle, consider using frozen blackberries if fresh ones aren’t available, as they can produce a similar flavor. You might also substitute the brandy extract with vanilla extract for a non-alcoholic version. If nut allergies are a concern, simply omit the toasted almonds or replace them with another topping like crushed graham crackers for some crunch.
Pudding & Mousse
Blackberry Trifle Recipe
Ingredients
- 12 french-style ladyfinger cookies
- 4 cups fresh blackberries
- 1 cup sugar
- 1/3 cup flour
- 1/3 cup orange juice
- 3 tablespoons brandy extract
- 6 almond macaroons, crushed
- 8 cups prepared vanilla pudding
- 4 cups whipped topping
- 1/2 cup toasted almond, slivered
Instructions
- Mix 1/3 cup flour and 1 cup sugar in a bowl, then gently stir the mixture through 4 cups of fresh blackberries.
- Warm the berry mixture slightly to release more juices.
- Arrange the bottom halves of 12 french-style ladyfinger cookies in a single layer at the bottom of a 9×9-inch pan.
- Spread the blackberry mixture over the ladyfingers.
- Place a second layer of ladyfingers on top of the blackberry layer.
- In a separate bowl, mix 1/3 cup orange juice with 3 tablespoons of brandy extract.
- Pour the orange juice mixture over the ladyfingers to soak them.
- Hand-crush 6 almond macaroons and sprinkle them over the top.
- Cover the entire layer with 8 cups of prepared vanilla pudding, smoothing it out evenly.
- Allow the trifle to chill and set for at least 1 hour in the refrigerator.
- Spread 4 cups of whipped topping over the pudding layer to create a fluffy finish.
- Decorate the top with 1/2 cup of slivered toasted almonds for that extra crunch.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: