Raspberry trifle Recipe

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  • Vegetarian







Total Time:



(plus 3-4 hours chilling time)



Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice and chocolate buttons.


  • For the base
  • :
  • 8 trifle sponges
  • 4tbsp raspberry jam
  • 6tbsp whisky
  • 350g (12oz) raspberries
  • For the custard:
  • 550ml (1 pint) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 1tbsp caster sugar, plus a little for sprinkling
  • 1½ tbsp cornflour
  • For the topping:
  • Whipped cream
  • 50g (2oz) almonds
  • Glace cherries to decorate


  • Split each sponge in half and spread with a thin layer of raspberry jam.

  • Sandwich each half together and cut into quarters. Place in the bottom of a glass bowl. Sprinkle the whisky over the sponges and spoon over the raspberries and their juice.

  • Chill for 3-4 hrs.

  • Place the milk and vanilla pod in a small pan and slowly bring to a simmer. Transfer to a heatproof jug and leave to infuse for 10 mins. Remove the vanilla pod from the milk.

  • Separate the eggs and put the yolks, corn flour and sugar in a bowl and whisk together. Whisk in the milk and the sieve into a saucepan.

  • Cook over a gentle heat, stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for 2 mins until the custard has a thick consistency.

  • Pour the custard into a cold bowl to prevent further cooking and sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Allow to cool.

  • Spoon the cold custard onto the raspberries in the bowl, spreading to the edges.

  • Squirt the whipped cream on top of the custard and spread to the sides of the bowl.

  • Decorate with the almonds and the cherries and serve.

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