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Berry Trifle

Berry Trifle

My experience with trifle in the past has never been very stellar. My goal with creating this berry trifle was to use the best ingredients, layered together to make something truly delicious and a fitting end to a Christmas feast. Start the recipe the day before for best results.

IngredientsBrought to you by Essential Kids'

  • Jelly
  • 600ml mixed berry or cranberry juice
  • 50g caster sugar
  • 4 leaves gelatin
  • 300g fresh or frozen raspberries
  • Creme Patissiere
  • 100g caster sugar
  • 50g plain flour
  • 2 eggs
  • 500ml milk
  • 2 tsp vanilla extract
  • Additional items
  • Store bought plain sponge cake
  • 100ml Raspberry liqueur
  • 300ml thickened cream
  • 2 tsp vanilla extract
  • 100g caster sugar
  • fresh berries (such as strawberries, raspberries, blueberries, blackberries) to decorate


Begin by making the jelly. Place the gelatin leaves into a bowl with cold water and allow to soften for 5-7 minutes. Pour half of the juice into a small pot along with the caster sugar and bring to the simmer then switch off. Pick up the gelatin leaves with your hands and squeeze out any excess water. Place the leaves into the hot juice and swirl until dissolved. Add the rest of the juice to the pot and stir to combine.

Pour the jelly into a trifle bowl then add the raspberries. Place this into the refrigerator for at least 2 hours or until set.

Meanwhile you can make the creme patissiere. Combine all the ingredients in a blender or food processor until smooth then tip into a small pot. Cook for 8-10 minutes, stirring occasionally, over medium heat until thick and the floury taste has disappeared. Cover with cling film and set aside to cool in the fridge.

To assemble the trifle break up the sponge cake into chunks and place in a layer over the jelly. Sprinkle the top of the sponge evenly with the raspberry liqueur. Pour over the creme patissiere. Cover with cling film and place in the fridge overnight for all the flavours to meld together.

Just before serving, whip the thickened cream with the sugar and vanilla into soft peaks. Pour this over the top of the trifle. Finish with fresh berries.

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