Celebration Raspberry and Almond Trifle
Print recipe
| Serves | 12 |
| Prep time | 28 hours, 30 minutes |
| Cook time | 5 minutes |
| Total time | 28 hours, 35 minutes |
| Allergy | Milk |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness.
Ingredients
- 400g amaretti biscuits
- 4 tablespoons sherry (optional)
- 2 x 135g raspberry jelly (made up as indicated on packet) (use vegetarian jelly crystals to make this vegetarian)
- 450g frozen or fresh raspberries (plus extra for decorating trifle)
- 1 litre custard made with a2Milk and custard powder
- 500ml coconut cream
- 4 tablespoons caster sugar
- 1 teaspoon vanilla extract
- Toasted almond flakes, to decorate
- Hundreds and thousands, sprinkles or silver balls, to decorate
Note
Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness.
Directions
| Step 1 | Chill the coconut cream 24hrs before assembling the trifle. |
| Step 2 | Line a large glass trifle bowl with the amaretti biscuits and pour the sherry (if using) over the biscuits. |
| Step 3 | Pour the jelly over and allow to set in a cold place or the fridge. |
| Step 4 | Once the jelly has set, scatter the raspberries over the jelly and pour the custard over the top, allowing the custard to cool slightly before adding it. Set aside in a cool place again until the custard is firm. |
| Step 5 | Just before serving the trifle, drain the water from the coconut cream and whisk it together with the sugar and vanilla extract until thick and fluffy. |
| Step 6 | Spoon the coconut cream over the top of the trifle and decorate with the almonds, fresh raspberries hundreds and thousands, sprinkles and silver balls. |
