Raspberry and white chocolate mini trifles consist of layers of dreamy deliciousness. Jelly soaked sponge and raspberries topped with a layer of creamy white chocolate creme patisserie and finished with whipped cream.
Traditional British trifle, given a modern twist! These individual trifles are not only elegant and eye catching they are also a perfect dessert for dinner parties or family meals.
Trifles have a very special place in my heart. They are perhaps my favourite dessert of all. They were a frequent finish to a family roast when I was a child and an essential party of our festive spread. And I love them as much now as I did when I was a child.
Trifles not only taste fantastic there is of course the squelch, as the spoon is lifted with the first portion from the trifle bowl, which never failed to satisfy!
Although you get the best squelch with a large trifle it is true they can look a bit of a mess once served. Enter the individual trifle for the perfect presentation of every portion.
Or if you are feeling adventurous you could remove the glass bowl from the equation altogether and make a showstopper trifle like my free standing raspberry trifle (just ensure your custard is nice and thick if you do!)
The perfect size
But let's stick with the virtues of these mini trifles.
Not only are they elegant and suitable for dinner parties, they're also perfect for portion control! I'm sure you've experienced the dilemma of whether or not to have an extra spoon of trifle left over from the large family-sized trifle which you just don't want to waste!
But to be clear these mini trifles are not that mini! I made four in fairly generous-sized glasses. However, you could easily make more smaller trifles if you use smaller dishes, so that they really are mini trifles.
Great if you are feeding a crowd. Glass ramekins or those little glass pots you get with "posh" yoghurt are ideal.
And of course, you could just make it as one large trifle instead.
Raspberry and white chocolate
For these individual trifles I have opted for one of my favourite flavour combinations, raspberry and white chocolate and oh boy they do make the most delicious trifle!
Raspberry and white chocolate is such a classic flavour combo which works so well in these mini trifles. The creaminess of the white chocolate custard is tempered by the sharpness of raspberries, seen peeking through the jelly.
Ingredients
- Trifle sponges – You can buy trifle sponges (small squares of sponge cake ) in the UK supermarkets. They are convenient but I prefer to make my own using this trifle sponge recipe. You could also use other cakes a plain vanilla sponge, Madeira cake, raspberry swiss roll or some plain cupcakes would work well.
- Raspberry jelly – (US = raspberry jello), to make 550ml (1pt) jelly once made up. Vegetarian jelly – If preparing these trifles for a vegetarian remember to purchase a vegetarian jelly! If you're working with a vegetarian jelly be aware that they set a lot faster than those containing gelatine. So make your custard first. Then make up the jelly and jelly layer.
- Fresh raspberries – you could use frozen raspberries instead but they will not be suitable for decoration. Use sprinkles or some toasted nuts instead.
- Double cream – (US = heavy cream)
- Milk – for the creamiest custard use whole milk
- Egg yolks
- Caster Sugar – I use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
- Cornflour – (US = corn starch)
- Vanilla extract
- White chocolate – to flavour custard and for decoration
- Icing Sugar – (US=confectioners sugar), optional
Scroll down for quantities and full printable recipe at the bottom of this post.
How to make raspberry and white chocolate trifles step by step
Step 1 Make up the jelly according to the packet instructions. Set aside.
Step 2 Whisk together the egg yolks sugar and cornflour.
Step 3 Heat the cream and milk until hot then whisk half into the egg mixture.
Step 4 Return to the pan, then cook over a very low heat stirring constantly until thickened.
Step 5 Stir in the white chocolate until melted and combined. Transfer to a bowl, cover to prevent a skin forming and allow to cool completely.
Step 6 Place a layer of trifle sponge in the base of each glass the top with raspberries. Pour in the jelly then chill until set,
Step 7 Divide the cold custard between the glasses and spread into a layer over the set jelyy.
Step 8 Decorate with whipped cream, a raspberry and white chocolate shapes.
Cook's Tips
A cheats custard – For the very best flavour real homemade custard is best. For the next best alternative a premium chilled could be used. You will need about 300ml (½ pt).
Or you can make custard with custard powder or buy a tub of long life ready-made custard.
To turn it into white chocolate custard simply melt 50g (2oz) white chocolate and stir it into the custard. White chocolate can be stirred into hot or room temperature custard but if you are using chilled custard you will need to warm it slightly before stirring in the chocolate.
How to prevent skin forming on custard
The custard will form a skin as it cools, to prevent this many recipes suggest covering the surface directly with cling film. As part of my efforts to reduce my single-use plastics, I prefer to use baking parchment.
The easiest way to do this is to dampen a piece of parchment that is big enough to cover the bowl. Scrunch it up then open it out and shake off excess water. You can now easily press the parchment down onto the custard in the bowl so that it is in direct contact. Remove and discard once the custard has cooled.
For an alternative method, you can sprinkle a little sugar all over the surface of the hot custard. The sugar crystals will sit on top and prevent a skin from forming. These are then stirred into the custard once it has cooled. However, do bear in mind that this will make the custard sweeter.
How to decorate the trifles
I have kept the decoration simple, preferring to spoon rather than pipe the cream on top. I then finished off with a fresh raspberry and a few white chocolate hearts. You can never have too much chocolate!
You could make your own white chocolate shapes or shavings. A simple way to make shavings is to use a vegetable peeler along the side of the bar of chocolate. Alternatively drizzling a little melted white chocolate over the top of the cream and raspberry could be very effective.
Chopped pistachios, toasted flaked almonds or some colourful sprinkles would also look very pretty.
Variations are endless
In my mind trifles are great because they are so versatile. The varitions are endless. You can make an orange or strawberry flavoured for instance, or even allow the seasons to lead your choice of fruit.
You can vary the flavour of the custard.
They can be made boozy or suitable for a teetotaler. Extra fruit, sponge or custard can be added if that's your favourite trifle element, or even omit a layer. I always had to make a custard free trifle for my youngest son when he was small.
Raspberry and white chocolate mini trifles
Equipment
- 4 clear glasses
Ingredients
For the jelly layer
- trifle sponges see note below
- 1 packet raspberry jelly (to make 550ml (1pt) jelly)
- about 24 fresh raspberries
For the white chocolate custard
- 150 ml (¼pt) double cream
- 150 ml (¼pt) milk
- 2 egg yolks
- 3 tablespoons caster sugar
- 4 teaspoons cornflour
- ½ teaspoon vanilla extract
- 50 g (2oz) white chocolate broken into pieces
To complete
- 100 ml double cream
- a few drops vanilla extract (optional)
- 1– 2 teaspoon Icing Sugar (optional)
- small white chocolate decorations
- fresh raspberries
Instructions
- Make the jelly. Make up 1pt (550ml)jelly according to the packet instructions . Allow to cool while making the white chocolate creme patissiere.
To make the white chocolate custard
- Pour the 150ml (¼ pt) each double cream and milk into a saucepan and heat gently until almost boiling.
- Whisk 2 egg yolks, 3 tablespoons sugar and 4 teaspoons cornflour together until smooth.
- Pour half of the hot milk over the egg mixture whisking all of the time. Then pour the egg mixture back into the pan, continuing to stir with the whisk all the time. Set the pan over a low heat and allow the custard to cook whilst stirring continuously until the custard thickens. Do not allow the mixture to boil.
- Remove from the heat and whisk in ½ teaspoon vanilla extract and 50g (2oz) white chocolate broken into pieces. Mix well until the chocolate has melted and combined with the custard.
- Cover with clingfilm or a dampened sheet of baking parchment ensuring that it is in direct contact with the custard to prevent a skin from forming. Set aside to cool.
Make the jelly layer
- Meanwhile make the jelly layer. Cut the trifle sponges into discs or break into pieces to make a layer of sponge about 2cm (1 in) thick in the base of 4 serving glasses and top with 5 or 6 fresh raspberries.
- Spoon the jelly slowly over the sponge and fruit. If the sponge or raspberries start to float. Pop the glasses into the fridge for a short time and leave the remaining jelly at room temperature. Continue until the jelly is equally divided among the glasses and chill until fully set.
To assemble
- Once the jelly has set complete and the custard is completely cold. Spoon a layer over the jelly. Set the mini trifles aside to allow the custard to firm up.
- Whip 100ml (4floz) double cream with a few drops of vanilla extract and 1 – 2 teaspoon icing sugar until standing in soft peaks.
- Spoon or pipe the cream on top of the custard. Decorate with a raspberry and some extra white chocolate decorations if desired.
Notes
- Trifle sponges – You can buy trifle sponges (small squares of sponge cake ) in the UK supermarkets. They are convenient but I prefer to make my own using this recipe. You could also use other cakes, a plain vanilla sponge, Madeira cake, raspberry swiss roll or some plain cupcakes would work well.
- Vegetarian jelly – If preparing these trifles for a vegetarian remember to purchase a vegetarian jelly! If you're working with a vegetarian jelly be aware that they set a lot faster than those containing gelatine. So make your custard first. Then make up the jelly and jelly layer.
- White chocolate custard cheat –For the very best flavour homemade custard is best. But you could make custard with custard powder or buy a tub of ready made custard. Chilled custard has the best flavour. Melt the white chocolate over a pan of hot water and stir into the ready made custard. If using chilled gently reheat so that the chocolate does not set as it is added.
- To cover the custard with parchment– as it cools. dampen a piece of parchment scrunch it up then open out and shake off excess water. Use to cover the custard.
This post was originally published in May 2017.
Audrey
Absolutely delicious. Thank you
Jacqueline Bellefontaine
Delighted you thought so. Happy New Year
Sarah
When you say shop-bought custard do you mean making custard with custard powder or using pre-made cold custard in a carton? I'm worried about heating cold carton custard up to stir the white chocolate in.
Jacqueline Bellefontaine
Hi sarah, I am in the process of totally revamping this recipe post to make it more informative. You can stir white chcolate into custard that is room temperture. If it is cold straight from the fridge then you would need to warm the custard so that the choclate doesnt set as soon as you add it. It is safe to reheat shop-bought custard.
Kat BakingExplorer
Wow these are stunning and so beautifully presented!
Mandy
What lovely desserts! They are so pretty and would be perfect on the table for any dinner party.