Celebration trifle

45 minutes



  • 400g of amaretti biscuits
  • 4 tbsp of sherry, optional
  • 270g of raspberry jelly, made up as indicated on packet
  • 450g of raspberries, fresh or frozen
  • 500ml of coconut cream, chilled for 24 hours
  • 4 tbsp of caster sugar
  • 1 tsp vanilla extract
  • flaked almonds, toasted
  • hundreds and thousands, sprinkles or silver balls


  • 1l whole milk
  • 4 vanilla pods, or 4 tsp vanilla extract
  • 200g of caster sugar
  • 12 egg yolks
  • 40g of plain flour
  • 40g of cornflour


Line a large glass trifle bowl with the amaretti biscuits and pour the sherry (if using) over the biscuits to soak. Pour the jelly over and transfer to the fridge to set
Meanwhile, make the custard for the trifle, in this case – a crème patisserie. Place the milk and vanilla pods in a saucepan and bring to the boil
Whisk together the egg yolks, sugar and flour together in a heatproof bowl until pale and smooth. Pour 1/3 of the hot milk into the egg mixture and whisk thoroughly until incorporated
Return the mixture to the pan and keep whisking over a medium heat. Keep cooking until the custard starts to boil and is thickened – take care not to let it catch on the pan
Remove from the heat and lay a sheet of cling film over the surface to prevent a skin forming. Allow to cool completely
Once the jelly is set, scatter the raspberries over the top and pour over the cooled custard. Set aside in a cool place again until the custard is firm
When ready to serve, drain the water from the coconut cream and whisk it together with the sugar and vanilla extract until thick and fluffy
Spoon the coconut cream over the top of the trifle and decorate with the almonds, hundreds and thousands, sprinkles and silver balls