This free standing raspberry trifle is a modern take on the traditional trifle which looks good right down to the last serving.
What's your favourite Christmas time dessert treat? Perhaps it's the traditional Christmas pudding, or maybe it's a wonderful deep filled mince pie with brandy butter.
It may even be a slice of rich fruit cake encased in marzipan and icing served with a slice of cheese. It's a difficult decision I know, but in our family, trifle is the one Christmas dessert that has every one of us going back for a second helping!
Jelly or no jelly
It's not just at Christmas but at any time we love trifle. Whether it's made with or without jelly we love it in all its forms.
As a child trifle always consisted of fruit and sponge set in jelly. At Christmas, the sponge was soaked in a little sherry or brandy . This would then be covered with a layer of blancmange usually strawberry. I have to be honest I cannot remember now when I last ate blancmange.
Finally a thick layer of cream and usually sprinkles or sometimes grated chocolate. I loved it for all its gawdiness.
It wasn't until much later I was introduced to trifle with custard instead of blancmange and later still trifle without jelly. My Raspberry Syllabub Trifle which is published over on Recipes Made Easy remains one of my favourites today.
An attractive centre piece
What all these trifles have in common is that while the trifles always look great when placed in the centre of the table within a large clear glass bowl, with all of those layers clearly visible once the serving spoon starts dipping into the presentation bowl to serve the awaiting guests, the trifle can look a bit of a mess. Albeit a delicious one!
This freestanding raspberry trifle has been adapted from the original trifle free standing raspberry and glitter trifle published by Angela my predecessor on Only Crumbs Remain which in turn was inspired by a free standing trifle by Richard Bainbridge on The Great British Menu.
It looks so much prettier when served (wipe the cake slice or knife between each cut to help keep the slices clean. Any remaining trifle left looks better too, right up to the last slice.
Most of Angela's recipes are fabulous as they are but as this one needed new photographs, I also adapted Angela's recipe by making the trifle in the loaf tin in reverse to give it a better shape.
I also omitted the glitter in the jelly. I'm not convinced a trifle should have glitter in it even at Christmas but in a nod, to her original recipe, I've sprinkled the top of the cream and sides of the jelly with a little edible glitter.
I will leave you to decide if it needs it. Or if you want the full sparkle then look out for the jelly with glitter in.
Oh and did I mention, It takes up much less room in the fridge than a circular bowl of trifle so that's another win too.
More Trifle Recipes
If you like trifle as much as I do you may want to try one of these recipes.
- Raspberry and White Chocolate Mini Trifles Only Crumbs Remain
- Winter Ginger and Pear Trifle from The Gluten Free Alchemist
- Chocolate Brownie Berry Trifle by Something sweet Something Savoury
- Caramel Apple Triffle from Cooking Journey
- Chocolate Brownie Espresso Trifle by From the Larder
How to make a Free Standing Raspberry Trifle Step by step
📖 Recipe
Free standing Raspberry Trifle
Equipment
- cling film
- 900g (2lb) loaf tin
- Measuring jug )
- baking parchment
- piping bag
- star nozzle
- paper piping bag
- small brush used for food only
Ingredients
Custard
- 3 tablespoon custard powder
- 2 tablespoon golden caster sugar
- 450 ml (¾pt) milk
Jelly layer
- 250 g (9oz) raspberries fresh or frozen
- 1 raspberry jelly
- 4 trifle sponges
To complete
- 50 g (2oz) milk chocolate
- 200 ml (7floz) double cream
- 1 tablespoon icing sugar
- ½ teaspoon vanilla extract
- edible lustre powder glitter (optional)
Instructions
Custard
- Line the loaf tin with a layer of cling film.
- Combine 3 tablespoon custard powder and 2 tablespoon caster sugar with a little of the 450ml (¾pt) milk. Stir to form a smooth paste. Heat the remaining milk in a saucepan until just coming to the boil. Slowly stir the hot milk into the custard powder mixture then return to the pan. Cook over a low heat until thickened.
- Allow to cool for about 10 minutes, stirring frequently to prevent a skin forming. Pour the custard into the lined tin and place in the refrigerator until completely set.
Jelly layer
- Make the jelly as per the packet instructions.
- Arrange about 250g (9oz) of raspberries in a layer over the custard. Pour over a little of the jelly and pop the tin back into the ridge until the jelly has just set. Cut the trifle sponges in half and arrange on top of the raspberries and spoon over some more jelly until the sponges just begin to float, then pop back into the refrigerator to set again. Finally, pour over the remaining jelly and chill for 2 hours.
To complete
- Meanwhile make the chocolate decorations, line a tray with baking parchment. Draw pencil shapes on the paper of stars or Christmas trees to use as an outline. Turn the paper over.
- Break 50g (2oz) chocolate into a heatproof bowl and melt over a pan of gently simmering water. Ensure the water doesn't touch the base of the bowl. Remove the bowl from the heat. Spoon the chocolate into a small paper piping bag.
- Pipe the outline of the chocolate shapes, using your pencil markings as a guide then pipe lines of chocolate back and forth to fill with a lacy effect. Ensure the chocolate lines are thick enough to prevent the shapes from breaking when they are removed from the tray. Allow to set in a cool place until required.
- When the trifle is completely set. Turn out onto a serving platter.
- Whisk 200ml (7floz) double cream with 1 tablespoon icing sugar and ½ teaspoon vanilla extract until just standing in soft peaks. Spoon the cream into the piping bag fitted with a star nozzle. Pipe the cream on top of the custard.
- Using a small brush dust the chocolate shapes with lustre powder if desired then carefully remove from the parchment and transfer to the trifle to decorate. For extra sparkle flick a little more lustre powder or glitter around the sides and over the top of the triffle. Serve
Notes
Variation
Sprinkle the triffle sponges with 1 - 2 tablespoon sherry before pouring in the jelly if desired.Use other fruit and flavoured jelly to ring the changesStore
The trifle will keep in the refrigerator for up to 2- 3 daysNo time to make it now - Pin for later
Linda says
Am I missing something? The ‘sponges’? Buy, bake - I’m not sure?
.
Jacqueline Bellefontaine says
Hi Linda I have used 4 trifle sponges (listed in the jelly layer of ingredients) for this recipe which you can buy in the supermarket. You could also use boudoir biscuits (sponge fingers) instead of course if you wish make your own. You need anough to make a single layer of sponge about 1cm deep.
Jill Cole says
I made the free standing trifle for Christmas Day (forgot to take a photo). I was very happy with it, however veggie jelly is a bit too soft and started liquefying the next day. Also I used the glitter jelly, but no apparent glitter could be seen. Will make again. Thanks for recipe.
Jacqueline Bellefontaine says
Hi Jill, great news that you liked it I do love to hear this. To be honest, I have not tried it with the veggie jelly but me predecessor did, perhaps it needs to be made a little less dilute when made with veggie jelly. Thank you for taking the time to comment and rate the recipe and I hope you go on to enjoy more of the recipes on Only Crumbs Remain.
Eb Gargano | Easy Peasy Foodie says
This is so pretty! And I love the idea of making a freestanding trifle - especially the bit about it taking up less room in the fridge - genius!! Eb x
Monika Dabrowski says
I am not a massive fan of traditional trifle but this form of trifle looks amazing and in fact I am going to pass this recipe on to my husband as he makes trifle every Christmas. Lets see if he can make it look as good as this! Thank you for bringing your lovely recipe to #CookBlogShare.
Helen - Cooking with my kids says
This looks a lot prettier than our usual trifle and I bet it tastes just as good too.
Rosemary says
This looks amazing and I love the gold star decorations. Absolutely perfect as a show-stopping Christmas dessert!
Jacqueline Bellefontaine says
and simple to make too 🙂
Kat (The Baking Explorer) says
Such a showstopper!!
Lesley Garden says
I love a proper sherry trifle, then again I do love sherry generally! Probably my favourite festive dessert and I love that this one is set in a loaf tin, very clever. I'm going to give this a try and that's me settled on pudding for Christmas. Great recipe and thank you for sharing to #CookBlogShare
Jacqueline Bellefontaine says
Yes I too love a sherry trifle in fact any trifle.
Kate - Gluten Free Alchemist says
Wow! That's an impressive trifle. It looks beautiful and perfect for Christmas!
Thanks so much for sharing my ginger trifles. I know exactly what you mean about 'messy' trifle desserts... It seems the way to go is definitely free-standing or in glasses.... xxx
Sarah Barnes says
This looks amazing! What a totally different type of trifle - a show-stopper! Thanks for linking with #FestiveFoodFriday.
Angela - Only Crumbs Remain says
Aw thank you Sarah 🙂 I think for Christmas it's nice to push the boat out a little and do something that bit different.
Thanks for hosting and popping by to comment,
Angela x
Kerry Cooks says
This is just SO impressive and what a fantastic idea! Well done and thanks for linking up to #festivefoodfriday!
Angela - Only Crumbs Remain says
Thank you Kerry 🙂 We felt it elevated the humble trifle when we saw it being made on TV.
Thanks for popping by and commenting,
Angela x
Louise Fairweather says
I have just been sent some glitter jelly - can't wait to give it a go - this looks lovely. Have you seen their what's your flavour jelly? you add the falvour you want - it is great x
Angela - Only Crumbs Remain says
Glitter jelly is such a great festive idea isn't it. Ah, no, I've not seen that I'll certainly have to have a look x
Thanks for popping by and commenting Louise,
Angela x
Sally Loving Life says
This looks absolutely amazing. I would very proud to offer this up as a dessert if I were you. Such a lovely feature for Christmas with all that sparkle. Wow! I also didn't know you could get glitter jelly - amazing.
Sally @ Life Loving
Angela - Only Crumbs Remain says
Thank you Sally. I've only just come across the glitter jellies, my thought are that they are purely for the Christmas period - though we shall see come the new year.
Thanks for popping by and commenting,
Angela x
Honest mum says
This looks amazing an the glitter-just wow! Thanks for linking up to #tastytuesdays
Angela - Only Crumbs Remain says
Thank you Vicki x The glitter is brilliant with this making it seem even more festive in my opinion.
Thanks for hosting,
Angela x
charlotte ratcliffe says
oh my goodness this looks amazing! i am not sure I have the skills to pull this off though! Love you recipes so you got a follow from me!! 🙂 I found you through the life loving linky xx
Angela - Only Crumbs Remain says
Aw thank you Charlotte that's really lovely of you 🙂
One of my aims is to provide enough detail for the novice / non / nervous baker to have a go at recipes with success, so I'd like to think that the recipe is detailed enough for you to have a go. If you do have a go but need something clarifying, just ping me an e-mail or DM on twitter and I'll aim to help.
Thanks again for the follow Charlotte,
Angela x
Amy Whiteford says
My favourite Christmas dessert has to be the Christmas pudding but my husband would definitely choose a trifle. I love the idea of your free standing trifle and I know the kids would love the glitter. 🙂
Angela - Only Crumbs Remain says
Thank you Amy, I too love Christmas Pudding but there are a one or two in the family who aren't keen on that so we usually make a trifle as it pleases all of us. Ooh that glitter is great isn't it, it brings so much fun and festive feel.
Thanks for popping by and commenting,
Angela x
Kirsty Hijacked By Twins says
Mmm this is perfect for a Christmas dessert and it looks so pretty with the glitter! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
Thank you Kirsty, the glitter was just fantastic - though like children's glitter it has a slight tendency to get everywhere!
Angela x
Mimi says
OMG Angela....thankyou for sharing this at Five Star Frou-Frou. This is on my Christmas menu for sure here in Australia! This looks brilliant! Love Mimi xxx
Angela - Only Crumbs Remain says
🙂 Thank you Mimi. I'd love to see your Christmas trifle, do send me a picture x
Thanks hosting, and for popping by & commenting,
Angela x
Eb Gargano says
I love trifle and this one looks amazing!! Love that it's freestanding. Eb x
Angela - Only Crumbs Remain says
Aw thank you Eb,
Thanks for popping by and commenting,
Angela x
Charlotte Oates says
I love the idea of a free standing trifle it looks much more impressive than one in a bowl, and the glitter makes a special addition too - very festive (and you may have noticed that I'm already in full Christmas mode!).
Jon would totally agree with you about cream on trifle, I put it on because that's what trifle is supposed to have, but he'll encourage me to put the thinnest layer possible.
Angela - Only Crumbs Remain says
Thank you so much Charlotte 🙂 As a family we love trifle and have always made them in a clear glass bowl so that the layers can be admired. But as soon as I saw a free standing one on TV it seemed to have so much more presence, not just prior to serving but once it had been portioned up too.
I agree about the cream Charlotte, a trifle should have cream on it....so although I'm not a great big fan of it I still use it these days (Grandma was just trying to please a young child when she made mine cream free).
I think the roast potatoes, mince pies and brandy butter has slightly given away the fact that you're now in full Christmas mode 😉
Thanks for popping by and commenting,
Angela x
Alison says
This looks amazing, will have to try iy
Angela - Only Crumbs Remain says
Thank you Alison 🙂 Do send me a pic if you give it a try,
Thanks for popping by and commenting,
Angela x
Nellie's Cozy place says
Oh my goodness, this look amazing............my mouth is watering now that I have been it......
I love trifle too, just seem to never make it, my closes thing to it is banana pudding, a family favorite.
Blessings, and Happy Thanksgiving,
Nellie
Angela - Only Crumbs Remain says
Aw thank you Nellie 🙂
I must admit we don't make one too often, just when the family get together for occasions. I think we appreciate it more that way then making one regularly. I've never come across banana pudding before, I'd love to hear about it.
Thanks for popping by and commenting Nellie, Happy Thanksgiving.
Angela x
Jasmin Charlotte says
Trifle is for sure my favourite Christmas dessert! I definitely need to try and make a free standing one this year, it looks amazing! x
Jasmin Charlotte
Angela - Only Crumbs Remain says
Thanks Jasmin 🙂 Do send me a picture of our trifle if you make one.
Thanks for popping by and commenting,
Angela x