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Raspberry Trifle

Ingredients

  • 3 85g packs of Raspberry jelly
  • 2 125g punnets of Raspberries
  • 12 Macarons
  • 125ml Seedlip Citrus Non-Alcoholic spirit OR orange juice
  • 500 ml Cream
  • 4 tbsp Icing sugar
  • 1 tsp Vanilla essence
  • 1 kg Thick custard
  • 100 grams Sponge finger biscuits

Instructions

  1. Make up your jelly as per the directions and pour into your trifle dish.

  2. Scatter over the raspberries. When you place it in the fridge you can gently push the raspberries out to the edges so that they are seen when set.

  3. Set overnight.

  4. Take a large bowl and add your chilled cream, vanilla and sift in the icing sugar. Beat until just whipped.

  5. To assemble: start with the macarons and layer them around the outside on top of the jelly.

  6. Top with all of the custard. Pour into the middle and spread it out to the edges with a knife or pallet knife so that it is even.

  7. Put the seedlip/juice into a small bowl. Dip in your sponge finger biscuits, I found just dipping one side worked perfectly. Then arrange on top of the custard on the trifle.

  8. Check your cream is still looking lovely and give another quick whip if needed. Then spoon on top of the sponge finger biscuits. You can smooth the top off or keep it rustic.

  9. Top with the last punnet of raspberries and serve.

Recipe Notes

I used a 4 litre capacity trifle dish.