TCIF: Trifle

Mimi ON Sep 09, 2011 AT 9:12 am



By Sarah Adams

Who didn’t grow up on trifle?! Trifle after a Sunday roast at your grandparents’ house was a weekly occurrence for me and I always hoped it was going to squelch as we tucked in!

Today the trifle has been up-lifted and given a revamp and can be found on the menus of many a fine restaurant… and this week’s recipe is a trifle I love!

Pro Tip: This recipe is more about the composition of the ingredients, save yourself time and buy the elements pre-made from the supermarket so then you can have more time to enjoy it!

Pour the jelly mixture over the liqueur soaked cake

Pour the jelly mixture over the liqueur soaked cake


1 Battenburg cake
1 tub fresh custard
1 small tub whipping cream
1 small tub mascapone
25g icing sugar
250g frozen raspberries
150g fresh raspberries
1 packet raspberry jelly
50ml Amaretto or a liqueur of your choice

Pro Tip: Depending on the size of your trifle bowl you may not need all of the ingredients, you layer it up as you wish!

Take the cake and cut it into slices and put it at the bottom of your dish.

Sprinkle the liqueur over and scatter some frozen raspberries.

Make the jelly as per the box instructions and add the rest of the frozen raspberries to it.

Pipe on the cream mix

Pipe on the cream mix

Once it has cooled to room temperature pour the jelly over the cake and leave to set in the fridge.

Pour the custard over the top of the jelly and allow to set in the fridge.

Beat the mascarpone with the icing sugar, then add half of the tub of whipping cream beating in.

Now you can pipe the cream on top and scatter with the fresh raspberries!


Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Passion Fruit Drizzle


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