Raspberry Trifle Recipes

Raspberry Trifle Recipes

There are many dessert recipes with raspberries. A favourite traditional trifle that my Grandmother and her family in England still make.

This is an easy trifle recipe:

Sherry Trifle

1 Swiss Roll, Victoria Sponge or Trifle Sponges

1 packet Strawberry or Raspberry Jelly

Strawberries or Raspberry (tinned, frozen or fresh)

600ml (1 pint) Home-Made Custard, cooled (Gramma used Birds Eye Custard)

150ml (¼ pint) Cream Sherry

Strawberry or Raspberry Jam

Toasted Flaked Almonds

Slice the Swiss roll, (if using Victoria or trifle sponges, spread with a little jam).

Arrange in the bottom of a glass serving bowl.

Pour the sherry over the Swiss roll or sponges.

Add the fruit.

Prepare the jelly as per the instructions (if using tinned fruit use the juices).

Pour the jelly over the fruit and sponge.

Place in the refrigerator and allow to set. Pour custard over jelly.

Whisk the cream and spread or pipe on the top of the custard.

Decorate with almonds.

Crisp? Crumble? Cobbler?

Step 1: Topping

Crisp Topping 1 cup/ 250ml all-purpose flour

2/3 cup/ 150ml packed brown sugar

1/2 cup/ 125ml chopped nuts (optional)

1 tsp/ 5ml grated citrus rind

1/3 cup/ 75ml butter, melted

- Mix together dry ingredients; drizzle with butter and stir until crumbly

Crumble Topping

1 cup/ 250ml rolled oats

½ cup/ 125ml all-purpose flour

1/3 cup/ 75ml packed brown sugar

1/3 cup/ 75ml chopped nuts (optional)

3 tbsp/ 45ml granulated sugar

Generous pinch nutmeg or cinnamon

Pinch salt

1/3 cup + 1 tbsp/ 90ml chilled butter

- Mix together dry ingredients; lightly work in butter by pinching until crumbs that hold together are formed, with no loose flour.

Cobbler Topping

1 cup/ 250ml all-purpose flour

¼ cup/ 60ml granulated sugar

1 tsp/ 5ml baking powder

¼ tsp/ 1ml baking soda

¼ cup/ 60ml chilled butter

¾ cup/ 175ml buttermilk

½ tsp/ 2ml vanilla extract

- Mix together dry ingredients; with pastry blender or 2 knives, cut in butter until crumbly. Mix together buttermilk and vanilla; drizzle over flour mixture and stir with fork until soft, sticky dough is formed.

Step 2: Fruit

6 to 7 cups /1.5 to 1.75L sliced fruit

3 tbsp/ 45ml (for Crisp or Crumble) granulated sugar or/ 1/3 cup/ 75ml (for Cobbler) granulated sugar

1 tbsp/ 15ml cornstarch, or 2 tbsp / 30ml flour

_Mix fruit with sugar and cornstarch or flour. Place in buttered 8-inch /2L square baking dish. Sprinkle with Crisp or Crumble Topping or for Cobbler, with spoon, drop dough in 9 evenly spaced mounds over fruit.

Step 3: Baking

Crisp or Crumble: Bake in 350 F/ 180 C oven until fruit is bubbling and topping is crisp, 45 to 60 minutes.

Cobbler: Bake in 400 F/ 200 C oven until fruit is bubbling and topping is light golden and no longer doughy underneath when lifted, 35 to 40 minutes.

Favourite Fruit Combos

Most fruits – pears, peaches, apricots, nectarines, plums, apples, quince, rhubarb, or berries – alone or combined, are great for crisps, crumbles or cobblers. Try one of these classic combos:

Apple Blackberry (2 or 3 parts apples to 1 part berries)

Strawberry Rhubarb (2 parts berries to 1 part rhubarb)

Peach Raspberry (3or 4 parts peaches to 1 part berries)

Peach Blueberry (3 or 4 parts peaches to 1 part berries)

Pear Cranberry (2 parts pears to 1 part berries)

Blumbleberry (mixed berries – blueberries, raspberries, blackberries or strawberries- or 3 parts mixed berries to 1 part apple and/or rhubarb

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