Time: 55 min.
Complexity: easily
Servings: 6

Slices of pound cake soaked in rum sauce, paired with silky vanilla pudding, raspberry jam, and fresh, juicy berries, create an exquisite dessert in a glass that looks impressive and is ready in minutes. This vibrant trifle will be the perfect ending to your celebration or romantic dinner.

Ingredients:

• 3 tablespoons of butter
• 3/4 cup powdered sugar
• 3/4 tsp rum extract
• 3 tablespoons of water
• 0.5 cup raspberry jam
• 1 frozen pound cake (350g), thawed and cut into small cubes
• 3 containers (110 g each) chilled vanilla pudding
• Fresh raspberries for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cupcake, raspberry jam, vanilla pudding

We recommend

Preparation:

Step 1
• In a large glass bowl, melt the butter in the microwave for about 30 seconds. Stir in the powdered sugar, rum extract, and water until smooth. Microwave the jam in a small glass bowl on high power until it's liquid, about 30 seconds.
Step 2
• Evenly distribute the cake cubes among six small ramekins or wine glasses. Press them lightly into the center. Drizzle each serving evenly with rum sauce and jam.
Step 3
• Spread 3 tablespoons of pudding evenly over the top. Refrigerate for 45 minutes. Garnish with raspberries and serve.

Votes: 1