Celebration Raspberry and Almond Trifle


Celebration Trifle


Trifle

Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness. Always seen on the Christmas Tea Table, as well as other celebratory occasions throughout the year. But what if you have problems digesting normal milk; does this mean you can’t enjoy a bowl of creamy, trifle? Not at all, by using a2Milk in the custard, and fat-free amaretti biscuits at the base with a swirl of coconut cream on top, you CAN have your trifle and eat it! My recipe for Celebration Raspberry and Almond Trifle  is just as decadent as any that is made with normal milk and cream, and even people who don’t have problems digesting normal milk will enjoy it.


a2milk trifle

I demonstrated just how easy it was to make this trifle at the recent Taste of London show in partnership with Great British Chefs, and made 5 huge batches of the trifle as seen above. I made the trifle for the show in large baking dishes, so everyone would enjoy all the layers, and served over 200 portions! It went down a treat and every scrap of trifle was gone by the end of the day on Sunday, with everyone taking one of the recipe cards for the trifle with them too…….hopefully, there will be lots of happy trifle faces on Christmas Day! a2Milk is made from cows who only produce milk with the a2 protein, the protein which makes it easier for people who cannot tolerate normal (a1 protein) milk to digest.


Celebration Trifle

I hope you will enjoy this recipe as much as we did at home when I made it, and as much as everyone at the Taste of London show did too. The “icing on the cake” is the dairy free cream made with coconut cream and vanilla extract, which just makes it a dairy-free friendlier recipe, along with the easy to digest a2milk. The recipe is shared below, as well as on the a2milk and Great British Chefs websites. Karen 

Disclaimer: Commissioned work with Great British Chefs and a2Milk


Addison Lee

Note: I was offered a wonderful opportunity to review Addison Lee Business Class Car Service all weekend; I was collected from the airport and whisked off to Taste of London on Saturday, driven back to my daughter’s flat (where I was staying for the weekend) at the end of the day, and then taken back to Taste of London next day, before being driven back home to the flat and then taken to the airport again early next morning to catch a flight to France. I was extremely impressed with the standard of service, and especially the Premium In-Car Services of mobile phone and tablet chargers, as well as free wi-fi. The cars were clean and comfortable, the drivers were friendly and courteous, and they all arrived promptly, alerting me with a handy text message service informing me when they were on their way and when they had arrived. All of the Ford Galaxy cars in the London fleet are under three years old, which means you will be riding in clean, well-maintained modern cars. If you fancy ordering an Addison Lee car for your next trip, then why not download the handy app here: Calm in the palm of your hand. With thanks to ALL the drivers and Addison Lee for making travelling to and from Taste of London so easy, hassle-free and enjoyable with no stress about my phone running out of battery power. 

Disclaimer: I was offered free car services all weekend to and from Taste of London, with airport transfers included. All opinions are my own, and I was not asked to write a favourable review, but I wanted to highlight and share how good Addison Lee Business Class Car Services were to all my readers. 


Addison Lee In Car Chargers and Free Wi-Fi

Celebration Raspberry and Almond Trifle

Serves 12
Prep time 28 hours, 30 minutes
Cook time 5 minutes
Total time 28 hours, 35 minutes
Allergy

Milk
Dietary

Gluten Free, Vegetarian
Meal type

Dessert
Misc

Child Friendly, Pre-preparable, Serve Cold
Occasion

Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British

By author

Karen Burns-Booth

Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness.

Ingredients

  • 400g amaretti biscuits
  • 4 tablespoons sherry (optional)
  • 2 x 135g raspberry jelly (made up as indicated on packet) (use vegetarian jelly crystals to make this vegetarian)
  • 450g frozen or fresh raspberries (plus extra for decorating trifle)
  • 1 litre custard made with a2Milk and custard powder
  • 500ml coconut cream
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • Toasted almond flakes, to decorate
  • Hundreds and thousands, sprinkles or silver balls, to decorate

Note

Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness.

Directions

Step 1 Chill the coconut cream 24hrs before assembling the trifle.
Step 2 Line a large glass trifle bowl with the amaretti biscuits and pour the sherry (if using) over the biscuits.
Step 3 Pour the jelly over and allow to set in a cold place or the fridge.
Step 4 Once the jelly has set, scatter the raspberries over the jelly and pour the custard over the top, allowing the custard to cool slightly before adding it. Set aside in a cool place again until the custard is firm.
Step 5 Just before serving the trifle, drain the water from the coconut cream and whisk it together with the sugar and vanilla extract until thick and fluffy.
Step 6 Spoon the coconut cream over the top of the trifle and decorate with the almonds, fresh raspberries hundreds and thousands, sprinkles and silver balls.


Celebration Trifle

You can see my other Great British Chefs and a2milk recipe here:

Christmas Morning Breakfast Bake

Christmas Morning Breakfast Bake

And why not enter my giveaway to win £50 of Waitrose vouchers here:

£50 Waitrose Voucher Giveaway

John Lewis 50

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