This delicious Raspberry Trifle by James Martin is a simple and indulgent dessert perfect for any occasion. Layers of light pistachio sponge, tangy raspberries, creamy custard, and whipped cream make it a treat everyone will love. You can easily customize it with your favorite fruits and nuts for a personal touch!
Ingredients Needed
For the Pistachio Sponge:
- 25g (2 tbsp) unsalted butter, melted, plus extra for greasing the tin
- 175g (1 1/2 cups) plain flour, plus extra for dusting the tin
- 6 large eggs
- 175g (3/4 cup + 1 tbsp) caster sugar (superfine sugar)
- 25g (2 tbsp) pistachio paste
For the Trifle:
- 1kg (4 1/2 cups) raspberries
- 25g (1/4 cup) flaked almonds
- 500ml (2 cups) double cream, whipped
- 3 tbsp icing sugar (powdered sugar), sifted
- 125ml (1/2 cup) kirsch (cherry brandy)
- 500ml (2 cups) homemade vanilla custard, cooled
- 40g (1/3 cup) shelled pistachio nuts, roughly chopped
How To Make Raspberry Trifle
- Make the Pistachio Sponge: Preheat the oven to 200°C (400°F) / gas mark 6. Grease and flour a 23cm (9-inch) springform cake tin and line the base with greaseproof paper. In a large bowl, whisk together the eggs and sugar for about 5 minutes until pale and thick. Add the pistachio paste and whisk for another minute. Gently fold in the flour and melted butter, being careful not to deflate the mixture. Pour the mixture into the prepared tin and bake for 25 minutes or until golden, risen, and firm. Let the sponge cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
- Prepare the Raspberries: Set aside 100g (3/4 cup) of raspberries for decoration. Place 300g (about 2 cups) of the remaining raspberries into a food processor with 2 tbsp of water. Blitz until smooth and set aside.
- Toast the Flaked Almonds: Heat a dry frying pan over medium heat. Add the flaked almonds and stir until golden and fragrant. Remove from the heat and transfer to a plate to cool.
- Whip the Cream: Whip the double cream with the sifted icing sugar until soft peaks form.
- Assemble the Trifle: Cut the cooled pistachio sponge into 2cm (1-inch) slices. In a large glass serving bowl, layer the sponge slices, drizzling with kirsch. Add a layer of raspberry purée, followed by some fresh raspberries and custard. Repeat the layers until all the sponge, kirsch, raspberry purée, raspberries, and custard have been used. Top with the whipped cream, then sprinkle with the reserved raspberries, toasted almonds, and chopped pistachios.
- Serve: Serve immediately or chill in the fridge until ready to serve.
Recipe Tips
- Whisk the eggs and sugar well: Make sure to whisk the eggs and sugar for at least 5 minutes until the mixture is thick and pale. This helps the sponge rise properly and gives it a light texture.
- Don’t overmix the batter: When folding in the flour and melted butter, be gentle. Overmixing can deflate the air you’ve worked to incorporate, which will affect the texture of the sponge.
- Let the sponge cool completely: It’s important to let the pistachio sponge cool fully before assembling the trifle. This helps prevent the layers from becoming soggy.
- Use fresh, ripe raspberries: Choose fresh, plump raspberries for the best flavor and texture. Overripe or mushy berries may make the trifle too watery.
- Chill before serving: After assembling the trifle, chill it in the fridge for at least 1 hour before serving. This allows the flavors to meld together and the dessert to set properly.
How To Store Leftovers?
Allow any leftover trifle to cool to room temperature before placing it in the fridge. Store in an airtight container for up to 2 days. Be sure to cover it to prevent the whipped cream from drying out.
Nutrition Facts
Serving Size: 1 serving (285g)
- Calories: 317
- Total Fat: 11g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0.4mg
- Potassium: 46mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 15g
Try More James Martin Recipes:
- James Martin Chocolate Cola Cake
- James Martin Sausage And Apple Casserole
- James Martin Lyonnaise Potatoes
- James Martin Crab Beignets
James Martin Raspberry Trifle
Description
This delicious Raspberry Trifle by James Martin is a simple and indulgent dessert perfect for any occasion. Layers of light pistachio sponge, tangy raspberries, creamy custard, and whipped cream make it a treat everyone will love. You can easily customize it with your favorite fruits and nuts for a personal touch!
Ingredients
For the Pistachio Sponge:
For the Trifle:
Instructions
- Make the Pistachio Sponge: Preheat the oven to 200°C (400°F) / gas mark 6. Grease and flour a 23cm (9-inch) springform cake tin and line the base with greaseproof paper. In a large bowl, whisk together the eggs and sugar for about 5 minutes until pale and thick. Add the pistachio paste and whisk for another minute. Gently fold in the flour and melted butter, being careful not to deflate the mixture. Pour the mixture into the prepared tin and bake for 25 minutes or until golden, risen, and firm. Let the sponge cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
- Prepare the Raspberries: Set aside 100g (3/4 cup) of raspberries for decoration. Place 300g (about 2 cups) of the remaining raspberries into a food processor with 2 tbsp of water. Blitz until smooth and set aside.
- Toast the Flaked Almonds: Heat a dry frying pan over medium heat. Add the flaked almonds and stir until golden and fragrant. Remove from the heat and transfer to a plate to cool.
- Whip the Cream: Whip the double cream with the sifted icing sugar until soft peaks form.
- Assemble the Trifle: Cut the cooled pistachio sponge into 2cm (1-inch) slices. In a large glass serving bowl, layer the sponge slices, drizzling with kirsch. Add a layer of raspberry purée, followed by some fresh raspberries and custard. Repeat the layers until all the sponge, kirsch, raspberry purée, raspberries, and custard have been used. Top with the whipped cream, then sprinkle with the reserved raspberries, toasted almonds, and chopped pistachios.
- Serve: Serve immediately or chill in the fridge until ready to serve.
Notes
- Whisk the eggs and sugar well: Make sure to whisk the eggs and sugar for at least 5 minutes until the mixture is thick and pale. This helps the sponge rise properly and gives it a light texture.
- Don’t overmix the batter: When folding in the flour and melted butter, be gentle. Overmixing can deflate the air you’ve worked to incorporate, which will affect the texture of the sponge.
- Let the sponge cool completely: It’s important to let the pistachio sponge cool fully before assembling the trifle. This helps prevent the layers from becoming soggy.
- Use fresh, ripe raspberries: Choose fresh, plump raspberries for the best flavor and texture. Overripe or mushy berries may make the trifle too watery.
- Chill before serving: After assembling the trifle, chill it in the fridge for at least 1 hour before serving. This allows the flavors to meld together and the dessert to set properly.
James Martin Raspberry Trifle