If you are a fan of trifle, but tired of the normal, boring recipe, this is for you! Whether you are looking for a recipe for Christmas lunch, or just as a treat on the weekend, this next level festive trifle will be your new favourite dessert!
Jelly, custard, raspberries, and clotted cream, this desert has something for everyone!
Next Level Festive Trifle Recipe
When making this trifle, be sure to take the chilling time into account. The jelly needs to be left to chill for at least 5 hours before the trifle is put together.
- 150g frozen raspberries
- 5 tbsp raspberry jam
- 600ml double cream
- 3 tbsp icing sugar
- 300g Madeira cake, cut into 4cm pieces
- 120g custard cream biscuits
- Maraschino cherries and sprinkles to decorate (optional)
For the jelly:
- 6 gelatine leaves
- 150g caster sugar
- 1 lemon zested and juiced
- 500g frozen raspberries
For the custard:
- 800ml whole milk
- 100g caster sugar
- 1 vanilla pod split
- 6 tbsp cornflour
- 5 large egg yolks
- 150g clotted cream
- First, you will make the jelly. Place the gelatine leaves into a small bowl and cover them with water. Leave them to soak.
- Pour the sugar, lemon zest, raspberry juice, and 400ml of water into a pan and allow to simmer. Stir occasionally until the sugar dissolves.
- Add in the raspberries and allow to come to a boil. Once boiling, reduce heat to a gentle simmer and cook for a further 5 minutes, until the raspberries have broken down.
- Pour this mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and then stir this into the raspberry mixture.
- Pour this into the base of a very large trifle bowl, and leave it to chill for 5 hours or overnight.
- For the custard, heat the milk in a saucepan with the vanilla pod until it begins to steam. Remove it from the heat and set aside.
- Whisk the cornflour, sugar, and egg yolks together in a bowl. Remove the vanilla from the milk and slowly pour the hot milk into the egg yolk mixture, whisking it continuously until it is combined well.
- Place this back onto the stove and stir over low heat until thickened.
- Stir in the clotted cream and pour this into a bowl, covering it with baking parchment to stop a skin from forming.
- Leave the custard mixture to chill in the fridge.
- In a small pan over medium heat, cook the frozen raspberries and jam for 5 minutes, until the raspberries have softened slightly but still hold their shape. Remove from heat and leave to cool.
- Whisk the cream and icing sugar together in a large bowl until it has a soft consistency.
- Remove the jelly from the fridge, and arrange the Madeira cake pieces over the set jelly. Crush nearly all of the biscuits over the cake layer. Loosen the custard by whisking it, and pour this over the crushed biscuit layer. Top this with the raspberry compote, and place the large biscuits into the custard around the edges of the bowl.
- Spoon the whipped cream over this and decorate with maraschino cherries and sprinkles!
The trifle can be kept in the fridge for up to 3 days!