Trifles have a very special place in my heart. They bring back such fond happy memories of spending Sundays with Grandma when my brother and I were young. Each week she would make us Sunday lunch, sometimes it would be a roast beef with amazing Yorkshire Puddings and other times it would be a simple salad. But regardless of the main meal she would always treat us to a fruit trifle for dessert.
Not that Grandma was a one recipe wonder, far from it. It was simply a case of making what was popular. Trifle, with its soft sponge, tasty fruit, wobbly jelly, vanilla custard and rich cream, is undoubtedly a family favourite of ours. And of course the squelch, as the spoon is lifted with the first portion from the trifle bowl, never failed to produce lots of hilarity and giggles!
In my mind trifles are great because they’re so versatile. You can make an orange, strawberry or raspberry flavoured one, for instance, or even allow the seasons to lead your choice of fruit. They can be made boozy or suitable for the tee totaller. Extra fruit, sponge or custard can be added if that’s your favourite trifle element, or even omit a layer (just like Grandma lovingly did for me by making me my own cream free trifle in a yogurt pot!)
Or why not remove the glass bowl from the equation and make a showstopper trifle like our Freestanding Raspberry & Glitter Trifle (just ensure your custard is nice and thick if you do!)
And of course you can make individual trifles just like these delicious Raspberry & White Chocolate Mini Trifles. Not only are they elegant and suitable for dinner parties (if you’re after more easy dinner party dessert ideas check out this collection of amazing dinner party desserts), they’re also perfect for portion control! I’m sure you’ve experienced the dilemma where a couple of portions of trifle are left over from the large family sized trifle which you just don’t want to waste!
Similarly, individually sized trifles means that you and your other half can enjoy a delicious mini dessert to round off a romantic meal at home.
Raspberry and white chocolate is such a classic flavour combo which
works so well in these mini trifles. The creaminess of the white
chocolate creme patissiere (pastry custard) is tempered by the sharpness
of raspberries, seen peeking through the jelly. The jelly used is a
vegetarian shop bought product, and just so happens to include glitter
which surely adds to the excitement of these small trifles! You may be
able to see the shimmer of the glitter in the image above!
So, here’s how to make Raspberry & White Chocolate Mini Trifles!
chocolate, these individual mini trifles are not only elegant and eye
catching but are also a perfect dessert for dinner parties. They’re
ideal regardless of the number of guests.
Hands on time: about 25 mins Bake time: 0 mins Yield: 5 individual trifles
5 individual clear containers. We reserved these from some ‘posh’ yogurts. They each hold 130ml.
For the Trifles
- 5 discs of Cake (see note a below)
- 1 pt / 568ml Raspberry Jelly (see note b below)
- 25 Fresh Raspberries
- 1 portion of White Chocolate Creme Patissiere (or shop bought ready made custard – see note e below)
- c80ml Double Cream
- A drop or two of Vanilla Extract (optional)
- 2 tsp Icing Sugar (optional)
For the White Chocolate Creme Patissiere
- 100ml Double Cream
- 100ml Milk
- 2 Egg Yolks
- 50g Caster Sugar
- 20g Corn Flour
- 1/2 tsp Vanilla Extract
- 50g White Chocolate
- small handful White Chocolate Stars
- a few Fresh Raspberries
- Small Mint Leaves (optional)
a) Most spare cake will be fine, such as two or three cupcakes or slices of cake. A vanilla sponge would be ideal, though lemon would work equally well. Avoid using chocolate cake as this would detract from the flavour of the raspberry and white chocolate and also affect the aesthetics. Alternatively, consider buying a raspberry swiss roll. b) If preparing these trifles for a vegetarian remember to purchase a vegetarian jelly! We used Hartley’s Raspberry Glitter Jelly. c) If you’re working with a vegetarian jelly be aware that they set a lot faster than those containing gelatine. You will need to work relatively swiftly during steps 3 and 4. d) You may have a little jelly left over depending upon the size of your clear jars. We poured our surplus into a small bowl to enjoy later. e) If using shop bought custard consider melting 50g of white chocolate over a bain marie (or if you prefer in a microwave in very short bursts) and stir into the custard.