Raspberry Mojito Trifle

Before leaving Edmonton, we hosted a little get together to say goodbye to friends. There were many great foods (don’t worry… I will showcase them over the next few weeks) but the pièce de resistance was this amazing Raspberry Mojito Trifle. Now this is not a unicorn or hubby friendly recipe (sorry!) but I do enjoy pampering my guests once in a while. The great things about trifles, they are simple to make and yet still look amazing. A great way to impress your guests at your next dinner party!

You can get the recipe here.

First, gather of all your ingredients:

“1/2 cup (125 mL) water
1/2 cup (125 mL) sugar
1/4 cup (50 mL) loosely packed fresh mint leaves (about 16 large leaves)
12   coconut cookies (about 2 cups/500 mL coarsely crushed)
1 pkg (13 oz/283 g) prepared angel food cake
1 pkg (12 oz/400 g) frozen unsweetened raspberries
2 oz (60 g) light rum (optional)
1   lime
1 container (8 oz) frozen light whipped topping, thawed (3 cups/750 mL)
2% low-fat key lime Greek yogurt (1 1/3 cups/325 mL )
24   fresh raspberries (about 3 oz/90 g) (optional)
Additional mint leaves (optional)”

1

Add your sugar and water in a microwave cup and put in the microwave for about 3 minutes, to make a “Simple” syrup. Add the mint leaves and let steep for at least five minutes. I always leave it longer because I love mint.

Grab your cookies and crush them.
2
Take your premade angel cake and cut into cubes approximately 1” (2.5cm) in size.

3
When cutting cake I love using a bread knife. 

Remove the mint leaves from the simple syrup and add the frozen raspberries. Crush them coarsely. The bag I purchased was bigger than the recipe called for so I added them all.
4
Zest your lime (make sure you wash it!) and then add the juice to a bowl.

Add in the yogurt, and fold in the whipped topping. “Folding in” is gently mixing it in so that all the “fluff” will not go flat.

Start assembling the trifle:  1/3 of the cake, 1/3 of the raspberries, 1/3 of the yogurt mix, and 1/2 of the cookies. Repeat until you end with the yogurt topping.

6
Then I took my freshly washed raspberries and some mint leaves to finish.

7

TA-DA! One amazing tasting and easy to prepare dessert! So pretty that no one wants to be the first to dig in.
Have you ever made a trifle before? Now that you see it’s all about the layering, would you be willing to try to make one?

 

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