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+ servings
Freestanding raspberry trifle decoarted with shiny chocolate stars.
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5 from 8 votes

Free standing Raspberry Trifle

Conisiting of a Jelly fruit and sponge layer topped with custard and cream this recipe is a modern twist on trifle that looks good right down to the last serving.
Prep Time40 mins
setting time2 hrs
Course: Dessert
Cuisine: British
Keyword: Christmas, festive, jelly, triffle
Servings: 8


  • cling film
  • 900g (2lb) loaf tin
  • Measuring jug )
  • baking parchment
  • piping bag
  • star nozzle
  • paper piping bag
  • small brush used for food only



  • 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)



  • 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


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 changes
The trifle will keep in the refrigerator for up to 2- 3 days