This free standing raspberry trifle is a modern take on the traditional trifle which looks good right down to the last serving.
What’s your favourite Christmas time dessert treat? Perhaps it’s the traditional Christmas pudding, or maybe it’s a wonderful deep filled mince pie with brandy butter.
It may even be a slice of rich fruit cake encased in marzipan and icing served with a slice of cheese. It’s a difficult decision I know, but in our family, trifle is the one Christmas dessert that has every one of us going back for a second helping!
It’s not just at Christmas but at any time we love trifle. Whether it’s made with or without jelly we love it in all its forms.
As a child trifle always consisted of fruit and sponge set in jelly. At Christmas, the sponge was soaked in a little sherry or brandy . This would then be covered with a layer of blancmange usually strawberry. I have to be honest I cannot remember now when I last ate blancmange.
Finally a thick layer of cream and usually sprinkles or sometimes grated chocolate. I loved it for all its gawdiness.
It wasn’t until much later I was introduced to trifle with custard instead of blancmange and later still trifle without jelly. My Raspberry Syllabub Trifle which is published over on Recipes Made Easy remains one of my favourites today.
What all these trifles have in common is that while the trifles always look great when placed in the centre of the table within a large clear glass bowl, with all of those layers clearly visible once the serving spoon starts dipping into the presentation bowl to serve the awaiting guests, the trifle can look a bit of a mess. Albeit a delicious one!
This freestanding raspberry trifle has been adapted from the original trifle free standing raspberry and glitter trifle published by Angela my predecessor on Only Crumbs Remain which in turn was inspired by a free standing trifle by Richard Bainbridge on The Great British Menu.
It looks so much prettier when served (wipe the cake slice or knife between each cut to help keep the slices clean. Any remaining trifle left looks better too, right up to the last slice.
Most of Angela’s recipes are fabulous as they are but as this one needed new photographs, I also adapted Angela’s recipe by making the trifle in the loaf tin in reverse to give it a better shape.
I also omitted the glitter in the jelly, she used this vegetarian one which contained glitter! I’m not convinced a trifle should have glitter in it even at Christmas but in a nod, to her original recipe I’ve sprinkled the top of the cream and sides of the jelly with a little edible glitter.
I will leave you to decide if it needs it. Or if you want the full sparkle then look out for the jelly with glitter in.
Oh and did I mention, It takes up much less room in the fridge than a circular bowl of trifle so that’s another win too.
More Trifle Recipes
If you like trifle as much as I do you may want to try one of these recipes.
- my Raspberry and White Chocolate Mini Trifles
- Winter Ginger and Pear Trifle from The Gluten Free Alchemist
- Chocolate Brownie Berry Trifle by Something sweet Something Savoury
- Caramel Apple Triffle from Cooking Journey
- Chocolate Brownie Espresso Trifle by From the Larder
How to make a Free Standing Raspberry Trifle Step by step
Free standing Raspberry TrifleA modern twist on trifle that looks good right down to the last serving.setting time 2 hoursServings: 8
- 3 tbsp custard powder
- 2 tbsp golden caster sugar
- 450 ml (¾pt) milk
- 250 g (9oz) raspberries fresh or frozen
- 1 raspberry jelly
- 4 trifle sponges
- 50 g (2oz) milk chocolate
- 200 ml (7floz) double cream
- 1 tbsp icing sugar
- ½ tsp vanilla extract
- edible lustre powder glitter (optional)
- cling film
- 900g (2lb) loaf tin
- Measuring jug )
- baking parchment
- piping bag
- star nozzle
- paper piping bag
- small brush used for food only
- Line the loaf tin with a layer of cling film.
- Combine 3 tbsp custard powder and 2 tbsp caster sugar with a little of the 450ml (¾pt) milk. Stir to form a smooth paste. Heat the remaining milk in a saucepan until just coming to the boil. Slowly stir the hot milk into the custard powder mixture then return to the pan. Cook over a low heat until thickened.
- Allow to cool for about 10 minutes, stirring frequently to prevent a skin forming. Pour the custard into the lined tin and place in the refrigerator until completely set.
- Make the jelly as per the packet instructions.
- Arrange about 250g (9oz) of raspberries in a layer over the custard. Pour over a little of the jelly and pop the tin back into the ridge until the jelly has just set. Cut the trifle sponges in half and arrange on top of the raspberries and spoon over some more jelly until the sponges just begin to float, then pop back into the refrigerator to set again. Finally, pour over the remaining jelly and chill for 2 hours.
- Meanwhile make the chocolate decorations, line a tray with baking parchment. Draw pencil shapes on the paper of stars or Christmas trees to use as an outline. Turn the paper over.
- Break 50g (2oz) chocolate into a heatproof bowl and melt over a pan of gently simmering water. Ensure the water doesn’t touch the base of the bowl. Remove the bowl from the heat. Spoon the chocolate into a small paper piping bag.
- Pipe the outline of the chocolate shapes, using your pencil markings as a guide then pipe lines of chocolate back and forth to fill with a lacy effect. Ensure the chocolate lines are thick enough to prevent the shapes from breaking when they are removed from the tray. Allow to set in a cool place until required.
- When the trifle is completely set. Turn out onto a serving platter.
- Whisk 200ml (7floz) double cream with 1 tbsp icing sugar and ½ tsp vanilla extract until just standing in soft peaks. Spoon the cream into the piping bag fitted with a star nozzle. Pipe the cream on top of the custard.
- Using a small brush dust the chocolate shapes with lustre powder if desired then carefully remove from the parchment and transfer to the trifle to decorate. For extra sparkle flick a little more lustre powder or glitter around the sides and over the top of the triffle. Serve
VariationSprinkle the triffle sponges with 1 – 2 tbsp sherry before pouring in the jelly if desired.Use other fruit and flavoured jelly to ring the changes
StoreThe trifle will keep in the refrigerator for up to 2- 3 daysTried this recipe?I would love to know how you got on – Tag me on Instagram @OnlyCrumbsRemain or leave me a comment and rate the recipe below.
No time to make it now – Pin for later