• Ingredients: 15
  • Serves: 6
  • Prep: 20 mins
  • Bake: 10 mins
  • Level: easy

Raspberry and elderflower trifle with mascarpone cheese, custard, elderflower cordial, raspberries, kirsch, raspberry purée, unrefined golden caster sugar, gelatine leaves, icing sugar, butter (unsalted), unrefined golden caster sugar, egg(s) (free range), almonds (ground), plain white flour, almond extract. To make this raspberry and elderflower trifle for 6 persons you will need 20 mins for preparation and 10 mins for baking.


For the topping

  • 250g Mascarpone cheese
  • 150ml Custard
  • 1tbsp Elderflower cordial
  • 300g Raspberries
  • 3tbsp Kirsch
  • 250ml Raspberry purée
  • 3tbsp Unrefined golden caster sugar
  • 4 Gelatine leaves
  • Icing sugar

For the sponge


  1. Step 1Preheat the oven to 200°C (180°C fan, gas mark 6). Line a baking tray with baking paper.
  2. Step 2To make the sponge; cream the butter, sugar, ground almond and plain flour together with an electric whisk. Add the eggs one at a time and keep whisking after each addition.

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  3. Step 3Add the almond extract and mix well.

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  4. Step 4Spread the sponge mix onto the lined baking tray and bake for 10-12 minutes until golden brown. Once cooked, remove from the oven and leave to cool.
  5. Step 5For the jelly; heat the raspberry puree, sweetened with 3 tablespoon golden caster sugar in a saucepan and when it comes to the heat, add the drained soaked gelatine and stir to dissolve.

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  6. Step 6Pour the jelly mixture into a deep baking tray lined with cling film and refrigerate to set.
  7. Step 7In a bowl, soften the mascarpone cheese and add the vanilla custard. Stir and mix well and keep aside.

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  8. Step 8In another bowl add the raspberries and the elderflower cordial. Gently stir to coat the raspberries.

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  9. Step 9Cut four large and four small discs out of the sponge, using round pastry cutters.
  10. Step 10Take 4 individual glass bowls and put the smaller sponge discs at the bottom of the bowl and drizzle with some kirsch. Then add some mascarpone cream mix, followed by the raspberries. Add another layer of cream, then the layer of sponge and more kirsch and finally more cream on the top. Spoon some raspberries in the middle and any remaining juices from the raspberries.

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  11. Step 11Finally take the jelly out from the fridge and place a piece of greaseproof paper over the top , invert and carefully peel off the cling film from the jelly. Cut the jelly into cubes and place them on the cream around the raspberries. Dust with icing sugar and serve.