With the jolly and busy Christmas holiday almost a month away, there’s no better time than now to start thinking about the Christmas dishes and treats to prep for your loved ones and guests. And if we’re talking about Christmas desserts, the English classic trifle will always be among the top in the list. Aside from making a beautiful presentation, a trifle is also popular for its versatility and tasty combination of fruits and soaked sponge or biscuits, custard and cream.
Chocolate and Raspberry Trifle
PREP TIME: 20 Minutes
- 1 packet raspberry-flavoured jelly
- 200 g sponge cake
- 250 g fresh or frozen raspberries
- 100 ml sherry (optional)
- 300 ml thickened cream
- 500 ml store-bought vanilla custard
- 100 g high-quality chocolate bars, grated
- Make the jelly according to packet instructions and allow to cool until it is just starting to set.
- Slice the sponge cake into 3cm pieces and arrange over the base of a large glass bowl or trifle bowl.
- Reserve 1/4 of raspberries for decoration. Place the remaining raspberries on top of the sponge.
- Drizzle with sherry (or other aromatic liquors, if desired).
- Pour the semi-liquid jelly into the bowl to soak the sponge and slightly submerge the raspberries.
- Put the bowl in the fridge and allow the jelly to set.
- Remove from the fridge and add a layer of custard in the bowl.
- Whip the cream until soft peaks form, then spread evenly over the top of the trifle.
- Cover the bowl with plastic wrap and leave to set in the fridge, preferably overnight.
- To serve, decorate the trifle with reserved raspberries and grated chocolate.
What is your favourite kind of trifle? Do you prefer it with alcohol or without? Feel free to share your thoughts in the comment section below!