Delia Smith Traditional Raspberry Trifle​ Recipe

This indulgent Delia Smith Traditional Raspberry Trifle is made with airy trifle sponges, sweet raspberry jam, dry Madeira wine, and a rich homemade vanilla custard. The result is a luxurious, multi-layered British dessert featuring the perfect balance of boozy soaked sponge, fresh fruit, and velvety cream. This recipe makes a stunning centerpiece for a Christmas dinner or a special family celebration and serves enough for 6-8 people.

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Delia Smith Traditional Raspberry Trifle Ingredients

For the Homemade Custard:

• 425ml double cream (heavy cream)
• 4 large egg yolks
• 25g golden caster sugar
• 1 level dessertspoon cornflour (cornstarch)
• 1 teaspoon pure vanilla extract

For the Trifle Filling:

• 5 trifle sponges
• 2 tablespoons seedless raspberry jam
• 150ml Sercial Madeira (or dry sherry)
• 275g fresh or frozen raspberries
• 2 medium-sized bananas, peeled and sliced

For the Topping:

• 275ml double cream (heavy cream)
• 50g toasted flaked almonds

How To Make Delia Smith Traditional Raspberry Trifle

1. Prepare the sponges: Slice the trifle sponges in half lengthwise. Spread raspberry jam on one half and sandwich the other half back on top. Cut each sandwich into three smaller pieces.
2. Soak the base: Arrange the sponge pieces in a single layer at the bottom of your trifle bowl. Stab them gently with a small knife, then slowly pour the Madeira wine over them. Set aside to let the liquid absorb.
3. Heat the cream: Pour the 425ml of double cream into a saucepan. Heat it gently until it is just below the simmering point, stirring occasionally.
4. Mix the egg base: While the cream heats, whisk the egg yolks, sugar, cornflour, and vanilla extract together in a medium bowl until smooth. Place a cloth under the bowl to keep it steady.
5. Temper the eggs: While whisking the egg mixture constantly, gradually pour the hot cream into the bowl.
6. Thicken the custard: Pour the mixture back into the saucepan. Return it to gentle heat and whisk continuously until the custard becomes thick and smooth (this happens when it reaches simmering point).
7. Cool the custard: Pour the thickened custard into a clean jug or bowl. Press a piece of clingfilm directly onto the surface to prevent a skin from forming. Leave it to cool completely.
8. Layer the fruit: Tilt the trifle bowl to ensure the sponges have soaked up all the wine. Scatter the raspberries over the sponges and press them down slightly with a fork to release their juices. Layer the sliced bananas on top of the raspberries.
9. Add the custard: Pour the cooled custard evenly over the fruit layer.
10. Add the topping: Whip the remaining double cream until it is thick. Spoon it over the custard and spread it gently.
11. Garnish and chill: Scatter the toasted flaked almonds over the whipped cream. Cover the bowl with clingfilm and refrigerate until you are ready to serve.

Recipe Tips

• Preventing Custard Skin: Placing the plastic wrap (clingfilm) directly onto the surface of the hot custard is crucial. If air touches the surface while it cools, a tough, rubbery skin will form that ruins the texture.
• Fixing Grainy Custard: If you overheat the custard and it looks grainy or curdled, do not panic. Immediately transfer it to a cold bowl and whisk it vigorously. It should become smooth again.
• Soaking the Sponges: Give the sponges time to drink up the Madeira. This ensures every bite of the base is moist and flavorful, rather than having dry cake floating in liquid.
• Toasting Almonds: To toast the almonds, place them in a dry pan over medium heat for 1-2 minutes, shaking often, until they are golden brown. Watch them closely as they burn quickly.

What To Serve Traditional Raspberry Trifle

This rich dessert is a complete course on its own. Because it is quite heavy and creamy, it pairs best with beverages that cut through the richness.

• Coffee or Espresso: A strong, hot coffee balances the sweetness of the custard and fruit.
• Dessert Wine: A small glass of the same Madeira or Sherry used in the recipe makes an elegant pairing.
• Shortbread Biscuits: If you want a little extra crunch on the side, a simple buttery shortbread cookie works well.

How To Store Traditional Raspberry Trifle Leftovers

• Refrigerate: Cover the trifle bowl tightly with clingfilm or foil. Store it in the refrigerator for up to 3 days. The sponge will become softer the longer it sits.
• Freeze: Do not freeze this trifle. The custard will separate and become watery, and the whipped cream texture will be ruined upon thawing.

Delia Smith Traditional Raspberry Trifle Nutrition Facts

Serving Size: 1 serving (approx. 1/8th of recipe)

• Calories: 540 kcal
• Total Fat: 42g
• Saturated Fat: 24g
• Cholesterol: 215mg
• Sodium: 60mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 6g

Frequently Asked Questions

• Can I use store-bought custard? Yes, if you are short on time, you can use high-quality store-bought custard. However, homemade custard provides a much richer flavor and a better, thicker texture that supports the topping.
• Can I make this alcohol-free? Absolutely. You can replace the Madeira or Sherry with orange juice, apple juice, or even the liquid from canned fruit. The taste will be sweeter and less complex, but still delicious.
• Can I use frozen raspberries? Yes, the recipe works well with frozen raspberries. You do not need to thaw them beforehand; simply scatter them over the sponges. As they thaw, they will release delicious juices into the cake.

Try More Recipes:

• Delia Smith Orange Trifle Recipe
• Delia Smith Plum Pudding Recipe
• Delia Smith Pavlova Recipe