Raspberry, elderflower and Muscat trifle

30 minutes


  • 12 trifle sponges
  • 2 tbsp of Muscat, or Rivesaltes Abre
  • 100ml of elderflower cordial
  • powdered gelatine, enough to make 500ml of jelly
  • 500ml of custard, shop-bought or homemade
  • 200ml of double cream
  • 100g of frozen raspberries


Break the sponges up into 1–2cm pieces and place in a large, relatively flat-bottomed serving bowl (or divide equally between 4 if making individually). Spoon over the wine and leave to soak for 10 minutes
Make the jelly by preparing the jelly as per packet instructions. Add the cordial and make up to 500ml. Pour over the sponges then place in the fridge to set
Once the jelly has set, pour over the custard, making sure you leave it to cool if making at home
Whip the double cream until it forms soft peaks – you don’t want it still runny but don’t want butter, so be careful not to over-whip. Pour the cream over and smooth down
Add the raspberries round the edge and place any extras in the centre. Serve immediately