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Vicky's Amazing White Chocolate Trifle

Who doesn’t love a trifle?  We love to serve one up to whoever is around on Boxing Day.  Perfect party food when served in individual glasses as pictured or for the family in one big dish.


For jelly layer:
135g Raspberry jelly pack (concentrate)
150g Raspberries (fresh or frozen)
100g  (approx) cake (I like Madeira) or amaretti biscuit

For custard layer:
100 g white chocolate, chopped
240ml  milk
300 ml double cream
4 egg yolks
2 tablespoons  cornflour
120g  caster sugar

For the topping:
300ml double cream
White chocolate curls or grated to decorate
Freeze dried raspberry pieces to decorate (optional)


To make the jelly layer:
Arrange slices or chunks of cake in the bottom your dish and sprinkle over the fresh or frozen raspberries.

Make up the jelly as per the packets in striations and pour over the Cake and raspberries.  Allow to cool and set at least for a few hours or even overnight.

To make the White chocolate custard:
Heat milk and 300ml cream gently in a  saucepan stirring until hot but not boiling.

Whisk together the egg yolks, cornflour and sugar in a  bowl until the mixture is smooth and thick then briskly whisk the hot milk mixture into egg yolk mixture.

Return mixture to saucepan and whisk constantly, over a low heat for 5-10 minutes, or until custard thickens.  remove from heat.

Break white chocolate into pieces and place into a bowl. Pour custard over the chopped chocolate and stir until chocolate is melted.  Allow to cool for 15 or minutes and and then pour onto the jelly layer.  Allow to cool completely before finishing off.

To finish:
Whip the remaining 300ml of cream until holding its shape but being care fully not to overwhip.

Smooth cream over the top of the custard layer and then sprinkle with grated or curls of white chocolate and the little pieces of freeze dried Raspberry if using.

If you enjoyed this, read about our 'Gilded Bee' cocktail here 

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