Wednesday, 17 July 2013

how to make the best summer trifle in the world

You have to try this White Chocolate and Red Fruit Trifle! I have made a lot of trifles but this is a cut above the rest. It has to be one of the best trifles I have ever made!

We were invited to a friends house for a meal and I offered to make a dessert. I wanted to make something a little indulgent so I decided on this. It went down a treat. Our friends loved it and we devoured it all! A lovely dessert for a special, occasion or for when you have friends for dinner.

Here is the recipe, just in case you want to try it. (You will be glad you did). If you love chocolate and cream, you will love this.

3 x 500g bags frozen mixed berries
125g (4oz) golden caster sugar, plus 1 tsp
250g (9oz) biscotti or cantuccini biscuits, plus extra biscuits, lightly crushed, to decorate
5 tbsp dessert wine or cranberry and orange fruit juice

For the topping
450ml (3/4 pint) double cream, lightly whipped
200g (7oz) good-quality white chocolate, broken into pieces and melted
500g carton fresh custard (at room temperature)
500ml (18fl oz) creme fraiche, beaten until smooth

1. Put the berries into a large pan with 125g (4oz) caster sugar, and heat gently for five minutes or until the sugar has dissolved and the berries have thawed. Sieve the mixture over a bowl to catch the juices. Pour the juices back into the pan, then tip the berries into the bowl. Bring the juices to the boil and simmer for ten minutes or until reduced to about 150ml (1/4 pint).

2. Lay the biscuits over the base of a three litre (5 1/4 pint) trifle dish and sprinkle with the wine or fruit juice. (I used wine!). Scatter the berries over the top.

3. Transfer half the cream to a bowl, cover and chill; leave the remainder at room temperature.

4. Pour the melted chocolate into a cold bowl and gradually fold in the custard. Fold in the room temperature whipped cream. Pour the chocolate custard over the fruit to cover it evenly. Fold the chilled cream into the creme fraiche with the 1 tsp sugar, then spoon over the custard. Chill for two hours. Remove from the refrigerator twenty minutes before serving. Decorate with crushed biscuits.



  1. Wow! That looks delicious!

    1. It's so yummy, Kim! Perfect for a special treat. :-)

  2. That does sound good, I might have to make a note of this one and try it some time!

    1. You will love it when you do, Louise :-)

  3. That looks amazing! You can't beat a good trifle! :)

    1. Honestly, it really is gorgeous. Thanks for your lovely comment and for dropping by.