This Delia Smith Traditional Raspberry Trifle is a classic British dessert made with layers of soft sponge, raspberry jelly, fresh fruit, creamy custard, and lightly whipped cream. The texture is beautifully balanced, with soft sponge soaking up the jelly while the custard and cream add richness and smoothness. It looks impressive in a large glass dish yet is surprisingly simple to prepare. Allow around 30 minutes of preparation time plus chilling time for the jelly to set.
Ingredients
For the Sponge Base
- 200g sponge cake or Swiss roll, sliced
- 3 tbsp raspberry jam
For the Fruit and Jelly Layer
- 300g fresh raspberries
- 1 packet raspberry jelly (about 135g)
- 450ml boiling water
For the Custard and Cream Topping
- 500g ready-made custard
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- Extra raspberries for decoration
- Toasted flaked almonds (optional)
How to Make Delia Smith Traditional Raspberry Trifle Recipe
- Prepare the dish: Arrange slices of sponge cake across the base of a large glass trifle bowl so the bottom is fully covered.
- Add the jam and fruit: Spread the raspberry jam evenly over the sponge. Scatter the fresh raspberries on top so they form a generous layer.
- Make the jelly: Dissolve the raspberry jelly cubes in 450ml of boiling water, stirring until completely dissolved.
- Pour the jelly: Leave the jelly to cool slightly, then carefully pour it over the sponge and fruit so everything is evenly covered.
- Chill until set: Place the dish in the refrigerator for about 1 hour or until the jelly has completely set.
- Add the custard layer: Spoon the custard gently over the jelly and smooth it with the back of a spoon.
- Whip the cream: In a bowl, whisk the double cream with icing sugar and vanilla extract until soft peaks form.
- Finish the trifle: Spread or pipe the whipped cream over the custard. Decorate with extra raspberries and toasted flaked almonds before serving.
Tips for the Best Raspberry Trifle
How do I stop the sponge from floating?
Allow the jelly to cool slightly before pouring it over the sponge. If it is too hot, the sponge may rise and disturb the layers.
Can I use frozen raspberries?
Yes. Thaw them first and drain off excess liquid to avoid watering down the jelly layer.
How can I make the trifle look more decorative?
Pipe the whipped cream in swirls using a piping bag and finish with fresh berries and toasted almonds for an elegant presentation.
Can I make the custard from scratch?
Homemade custard works beautifully and gives the trifle a richer flavour, though good-quality ready-made custard is perfectly convenient.
Serving Suggestions
- Serve well chilled directly from the trifle dish.
- Pair with a cup of tea or coffee.
- Add extra fresh berries on the side.
- Perfect for Sunday lunch or festive gatherings.
Storage
Room Temperature
Trifle should not be left at room temperature for more than 2 hours due to the custard and cream.
Refrigerator
Cover the dish and store in the refrigerator for up to 3 days. The flavours often improve after the first day.
Freezing
Freezing is not recommended as the custard and cream may separate once thawed.
Nutrition
- Calories: 350 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 11g
- Sodium: 120mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make raspberry trifle the day before?
Yes, raspberry trifle is ideal for making a day ahead. Prepare the trifle and keep it covered in the refrigerator so the layers set properly and the flavours develop.
What type of sponge works best for trifle?
A plain sponge cake or Swiss roll works perfectly. Both absorb the jelly well while remaining soft and light.
Can I add sherry to the trifle?
Yes, a traditional trifle often includes a few tablespoons of sweet sherry sprinkled over the sponge before adding the jelly.
How long does trifle need to set?
The jelly layer usually needs about one hour in the refrigerator to set before the custard is added.
Delia Smith Traditional Raspberry Trifle Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
servings30
minutes150
minutes350
kcalA classic British raspberry trifle layered with sponge cake, raspberry jelly, fresh fruit, creamy custard and softly whipped cream. A beautiful make-ahead dessert for gatherings and family meals.
Ingredients
200g sponge cake or Swiss roll, sliced
3 tbsp raspberry jam
300g fresh raspberries
1 packet raspberry jelly (135g)
450ml boiling water
500g ready-made custard
300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
Flaked almonds, toasted (optional)
Extra raspberries for decoration
Directions
- Arrange slices of sponge cake in the base of a large glass trifle dish.
- Spread the raspberry jam over the sponge and scatter the fresh raspberries on top.
- Dissolve the raspberry jelly in boiling water according to the packet instructions.
- Allow the jelly to cool slightly, then carefully pour it over the sponge and fruit.
- Refrigerate for about 1 hour or until the jelly is completely set.
- Once set, gently spread the custard evenly over the jelly layer.
- Whip the double cream with icing sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the custard.
- Decorate with extra raspberries and toasted flaked almonds before serving.
Notes
- Allow the jelly to cool slightly before pouring so the sponge does not float.
- Chill the trifle well before serving for the best texture.
- Use a clear glass dish to show the attractive layers.
