Our raspberry trifle recipe uses fresh raspberries and raspberry jelly as well as cream and custard layers with a sprinkling of flaked almonds for a delightful twist on the classic dessert.
Trifle is a bit of a love-it-or-hate it Christmas dessert, but as far as we’re concerned, this raspberry trifle deserves to be the hero of this year’s Christmas festivities.
Ingredients
Method
Make raspberry jelly according to directions on packet; pour into a 3-litre (12-cup) glass trifle bowl. Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until almost set.
Place sponge cake in a medium bowl, sprinkle with sherry; toss to coat.
Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly; top with sherry-soaked cake.
Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
Serve raspberry trifle topped with remaining berries and the flaked almonds. Dust with remaining icing sugar.
Can raspberry trifle be made ahead?
The trifle can be made 1 day ahead, up to the end of step 3. Store, covered, in the fridge.
Which custard works best?
We used vanilla bean custard in this raspberry trifle, but you can use any good-quality thick dairy custard you like.
How to make alcohol-free trifle
You can use orange juice instead of sherry for a family-friendly trifle.
