‘Recipe’ for English Raspberry Trifle

English Raspberry Trifle

I use the word ‘recipe’ quite loosely here, because this was definitely more of an assembly job, than anything which required skill. I am not normally a jelly-in-trifle sort of person, but my sister-in-law made a delicious one over Christmas, so I was under orders to copy it! You can really add whatever you like to a trifle. Here’s the trifle I made for New Year’s Day when we had friends round and here’s what went in it. 

4 trifle sponges split and spread with homemade raspberry jam 

1 packet raspberry jelly 

Couple of handfuls of frozen raspberries 

Framboise liqueur 

1 carton of high quality ready-made vanilla bean custard or 1 pint of homemade vanilla custard 

1 large carton double cream, whipped 

Chocolate shavings and gold balls to decorate 

Method 

Cut the trifle sponges in half and spread both sides generously with raspberry jam. Put the halves back together and cut each into 6 small chunks. Arrange in the bottom of a large glass bowl. Scatter over a couple of handfuls of frozen raspberries and then drizzle over the raspberry liqueur (Framboise) until it looks like all the sponge and fruit has had a good soaking. Make up the raspberry jelly and pour over the sponge. Leave in the fridge until set. Pour over the ready-made custard and leave to set a little in the fridge. Homemade custard will set better. Then whip the cream and spread on the top. Decorate with whatever you like – I used shaved chocolate and gold balls. Chill until ready. It’s that easy! 

I like to make up all sorts of trifle flavour combinations, such as Cherry and Chocolate (use chocolate muffins, cherry jam, Kirsch, bottled cherries, a chocolate custard and cream) or Chocolate and Raspberry (replace cherry jam, Kirsch and cherries with raspberry jam, raspberries and Framboise). Or how about an Orange Trifle (use trifle sponges, marmalade, Cointreau, fresh chopped oranges, vanilla custard and cream) or a Lemon Trifle using Limoncello, lemon curd, trifle sponges and a lemon custard. They always seem to turn out tasting really good, whatever combination you decide to use, so do experiment. In the past I haven’t used jelly in any of these, but you could if you like. 

Happy 2010 to all of you!

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