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White Christmas trifle recipe
White Christmas trifle recipe
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Festive pink trifle: sponge, jelly, custard, Raffaello chocolates, raspberries, and white Christmas stars.
Ingredients:
  • 250.00 ml mini marshmallows
  • 2 gelatine leaves (see notes)
  • 2 x 85g packets raspberry jelly crystals
  • 400ml boiling water
  • 460g double unfilled sponge cake, cut into 3cm chunks
  • 82.50 ml coconut liqueur (optional)
  • 20 Raffaello chocolates, unwrapped, halved
  • 62.50 ml pistachios, plus extra to serve
  • Extra pistachios, to serve
  • Fresh raspberries, to serve
  • 65.00 gm custard powder
  • 2.50 gm cornflour
  • 1L milk
  • 180g block white chocolate, chopped
  • 62.50 ml raspberry puree (see notes)
  • 24.00 gm icing sugar
  • Pink food colouring
  • 180g block white chocolate, melted
  • 375.00 ml puffed rice cereal
  • 28.05 gm desiccated coconut
  • 82.50 ml dried cranberries, finely chopped
  • 62.50 ml pistachios, finely chopped
Instructions:
  • Prepare a 16cm x 26cm slice pan by greasing it and lining the base and two long sides with baking paper.
  • Soak gelatine leaves in enough cold water to cover them. Let them sit for 5 minutes until softened. Squeeze out any excess water. Combine with jelly crystals in a large heatproof jug. Pour in boiling water and mix until crystals dissolve. Stir in 400ml of cold water. Pour mixture into prepared pan and refrigerate until set, about 2 hours.
  • Prepare Custard: In a large saucepan, combine custard powder and cornflour. Whisk in 1 cup of milk until smooth. Gradually whisk in the rest of the milk until it reaches 1L. Cook over medium-high heat, stirring continuously for 7 minutes until the custard boils and thickens slightly. Reduce heat to medium and continue stirring for 2 more minutes until the custard thickens. Divide the custard into 2 large heatproof bowls. Stir chocolate into one bowl until smooth, and mix raspberry puree and sugar into the other until combined. Add a few drops of coloring, whisk until smooth, then cover the surfaces with plastic wrap and let it cool to room temperature.
  • Prepare the White Christmas: Line a baking tray with baking paper. Combine all ingredients in a bowl and mix thoroughly. Spread the mixture onto the tray to form a 20cm x 30cm rectangle. Chill in the refrigerator until firm. Cut out stars using star-shaped cookie cutters.
  • Spread half of the 230g sponge pieces evenly in the 4-liter glass serving dish. Pour half of the coconut liqueur over the sponge pieces, if desired. Top with half of the Raffaello, pistachios, and marshmallows. Cut the jelly into cubes and place half of it over the marshmallows and nuts. Spread a layer of white custard over the jelly. Add the remaining sponge pieces on top. Drizzle the remaining coconut liqueur, if desired, over the sponge. Finish by topping with the rest of the Raffaello, pistachios, marshmallows, and jelly, reserving a few jelly cubes for decoration. Spoon the pink custard over the final layer. Cover and refrigerate until ready to serve.
  • Garnish the trifle with the saved jelly cubes, additional pistachios, fresh raspberries, and a sprinkle of white Christmas stars before serving.

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