Boozy raspberry Trifle

This Christmas I was charged with making the Christmas Trifle, no mean feat to get right. I took a literal leaf out of Delia Smith‘s book, and made this rather boozy, raspberry trifle. It was easy as, and only took me an hour. I couldn’t be arsed making my own custard, so used carton custard, which, if you aren’t versed in how to make custard, is probably a wise move! I also added a few of my own liberties to the recipe, because that’s how I roll. Don’t forget the most important rule of Christmas food making: Always save some of the booze for yourself, and jam along to some Festive tunes at the same time. Here is some for your enjoyment- https://katiemaemufasa.wordpress.com/2012/12/04/my-christmas-song-picks/ Here is the recipe for you fine folks, including some pictures of my own trifle triumph:

Serves 6-8


For the custard:

For the filling:

  • 6 trifle sponges
  • 2 tablespoons seedless raspberry jam
  • 2 cups of medium sweet Sherry (I used Barbadillo AMONTILLADO Sherry)
  • 275g (9¾oz) frozen raspberries
  • 1 dessertspoon golden Syrup
  • 2 tablespoons caster sugar
  • 2 medium-sized bananas

For the topping:

  • 275ml (9¼fl oz) whipping cream
  • 50g (1¾oz) toasted flaked almonds
  • Flaked chocolate
  • You will need a 1.75 litre (3 pint) glass/clear plastic bowl.


It’s best to start this with the filling, so slice the sponges in half lengthways, spread one half with jam and place the original half back on top.


Cut each one into three mini sandwiches and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Sherry over all of them. Then leave on one side so the sponges absorb the liquid – tip the bowl from time to time to make sure there are no pools of liquid in the bowl.


Now make the custard. First whisk the cornflour, egg yolks and sugar together in a bowl. Then heat the cream in a small saucepan and, when it comes up to simmering point, pour it on to the egg mixture, whisking as you pour. Now quickly pour the whole lot back into the saucepan, add the vanilla and whisk over a medium heat until it just begins to bubble and thicken (don’t worry, it won’t curdle – if it does look at all grainy, it will become smooth again when whisked off the heat). Pour it back into the bowl and leave to cool.

The raspberries should be placed in a saucepan straight from the freezer, together with the sugar. Then cook them over a gentle heat, stirring them around only until they have collapsed and defrosted and the juices start to run. This will take about 5 minutes, then let them cool.

To assemble the trifle, tip the bowl from side to side to make sure all the Sherry has soaked into the sponges, then peel and slice the bananas. Strain off any excess juice from the raspberries.

Then scatter them over the sponges, followed by the bananas.

Now pour the custard all over. Finally, whip the cream till thick, spoon it over and spread it around, and scatter the almonds all over. Cover the bowl with clingfilm and chill until needed.


Extracted from Delia’s Happy Christmas by Delia Smith , published by Ebury at £25. © 2009. To order a copy for £18.99 (p&p free), call  0845 155 0720 . For more recipes, visit www.deliaonline.com



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