Decadent Chocolate and Raspberry Trifle2013 Nov 21 | Written by: Mary Ann de Mesa | Tags: Chocolate, Christmas, Desserts
Decadent Chocolate and Raspberry Trifle, With the jolly and busy Christmas holiday almost a month away, there’s no better time than now to start thinking about the Christmas dishes and treats to prep for your loved ones and guests. And if we’re talking about Christmas desserts, the English classic trifle will always be among the top in the list. Aside from making a beautiful presentation, a trifle is also popular for its versatility and tasty combination of fruits and soaked sponge or biscuits, custard and cream.
The Chocolate and Raspberry Trifle below is a popular variation of the much-loved Christmas dessert, and is one that you can easily make with a few ingredients and with no fancy kitchen equipment (you just need a quality trifle bowl for an impressive presentation). Depending on your preference, you can add a dash of sherry or liquer to give your raspberry trifle an extra zing, or use fresh fruit juices instead to make it more child-friendly.
This no-fuss chocolate and raspberry trifle recipe is quite easy, requiring neither baking nor cooking but just 15-20 minutes of preparation. After preparation leave it in the fridge for hours or overnight to set, then decorate hours before serving. Enjoy!
Chocolate and Raspberry Trifle
- 1 packet raspberry-flavoured jelly
- 200 g sponge cake
- 250 g fresh or frozen raspberries
- 100 ml sherry (optional)
- 300 ml thickened cream
- 500 ml store-bought vanilla custard
- 100 g high-quality chocolate bars, grated
- Make the jelly according to packet instructions and allow to cool until it is just starting to set.
- Slice the sponge cake into 3cm pieces and arrange over the base of a large glass bowl or trifle bowl.
- Reserve 1/4 of raspberries for decoration. Place the remaining raspberries on top of the sponge.
- Drizzle with sherry (or other aromatic liquors, if desired).
- Pour the semi-liquid jelly into the bowl to soak the sponge and slightly submerge the raspberries.
- Put the bowl in the fridge and allow the jelly to set.
- Remove from the fridge and add a layer of custard in the bowl.
- Whip the cream until soft peaks form, then spread evenly over the top of the trifle.
- Cover the bowl with plastic wrap and leave to set in the fridge, preferably overnight.
- To serve, decorate the trifle with reserved raspberries and grated chocolate.