Trifle

Name: Trifle
Cook time: 185 min
Total time: 185 min
Yield: 8 servings
Cuisine: British
Ingredients: 300g Raspberry Jam Swiss Roll, sliced; 150ml Sherry, medium-dry; 300g Raspberries, fresh; 570ml Raspberry Jelly Cubes, made up to 570 ml from 135 g pack (per pack instructions); 700ml Vanilla Custard, thick, well chilled; 400ml Double Cream; 2 tbsp Icing Sugar; 1 tsp Vanilla Extract; 30g Flaked Almonds, lightly toasted; 9 Glacé Cherries

This raspberry trifle layers tender slices of jam-filled sponge with jewel-like jelly and fresh raspberries, then smothers everything in warm vanilla custard and a cloud of sweetened cream. A scattering of toasted almonds and bright glacé cherries on top adds crunch and color for an elegant, crowd-pleasing dessert.

This raspberry trifle layers tender slices of jam-filled sponge with jewel-like jelly and fresh raspberries, then smothers everyth... Show more

Traditional British Recipe

Health Grade

E- · Indulgent

Rating

4.2

Time

3 hrs

Price

2,45 €

Calories

885 kcal

quick

easy

meal prep

low sodium

Method

Make the jelly

Prepare the Raspberry Jelly Cubes with boiling water to make up 570 ml, stirring until every cube has dissolved. Set it aside for 30 minutes to cool while you build the base; it should be cool and only slightly thickened before you pour it.

Layer the sponge

Arrange the Raspberry Jam Swiss Roll slices in a large trifle bowl in an even layer, then drizzle over the Sherry so the sponge is evenly moistened but not soggy.

Add fruit and jelly

Scatter the Raspberries over the sherry-soaked sponge, then very gently pour the cooled jelly over the fruit so it settles around the berries. Chill for 2 hours, or until the jelly is completely set.

Add custard

Spoon the thick, well chilled Vanilla Custard over the set jelly and spread it right to the edges in a smooth, even layer.

Whip the cream

In a clean bowl, whisk the Double Cream with the Icing Sugar and Vanilla Extract until soft peaks hold their shape and the cream looks light and billowy.

Finish the trifle

Spoon or pipe the cream over the custard, then finish with the toasted Flaked Almonds and the Glacé Cherries. Serve chilled in generous spoonfuls so each portion shows the layers.