Description
An elegant holiday trifle featuring layers of chewy coconut macaroons, fresh raspberries, and vanilla whipped cream. A refreshing, no-bake alternative to traditional Christmas cakes.
Ingredients
Scale
- 12–15 coconut macaroons
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- Fresh mint leaves for garnish
- Optional: 1 tablespoon maple syrup for drizzling
Instructions
- Pour cold heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Whip until stiff peaks form.
- Place a layer of coconut macaroons at the bottom of a glass trifle bowl, pressing them gently.
- Spread a layer of whipped cream over the macaroons, smoothing the top with a spatula.
- Arrange a layer of fresh raspberries over the cream, ensuring they cover the surface.
- Repeat the layers of macaroons, cream, and raspberries until the bowl is nearly full.
- Top with a final layer of whipped cream and decorate with remaining raspberries and mint leaves.
- Refrigerate for at least 2 to 4 hours before serving to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Assembling
- Cuisine: English-inspired