This classic Christmas dessert gets a gingerbread and flummery makeover! Up your trifle game this and serve this colourful dessert in individual serving glasses! Your guests will feel super special!
But if you do want to go down the traditional title road then it will look fabulous in a large footed trifle bowl too.
I always start my trifle a day or two before so you aren’t sweating on each layer setting in time.
This Makes 6 – 8 mini trifles
Recipe Notes: We used pre-packed Gingerbread in our recipe pictured, but if you can’t find Gingerbread, Gingernut Biscuits work just as well!
Best Christmas Trifle with Raspberry Flummery Recipe
8
servings20
minutes0
minutes350
kcal20
minutesA festive trifle layered with raspberry flummery, sponge, and cream.
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Ingredients
2 packets Raspberry Jelly Crystals
1 cup Boiling Water
450 ml Cream
2 punnets Raspberries (400 grams)
500 ml Freshly Made Custard
1 packet Gingernut Biscuits
2 Bars Flake Chocolate Bars
Directions
- Combine one of the packets of Raspberry jelly crystals and the boiling water in a largish bowl, stir until all of the jelly crystals are dissolved and place in the fridge.
- Once the jelly sets to a thick syrup consistency but is not properly set, add the cream and whisk on high speed until thick, glossy and doubled in volume about 5 mins. Set aside
- Make the jelly following instructions on the pack and pour into serving glasses, diving the jelly up equally
- Add 5 raspberries to each glass and place in the fridge to set
- Spoon custard over the jelly in equal portions and return to fried to set slightly two. Ideally 2 or 3 hours
- Crumble the gingerbread or gingernut biscuits over the custard and sprinkle crumbled flake around the inside of the glasses so you can see if from the outside of the glass
- Top with raspberry flummery, fresh raspberries and crumbled flake chocolate.
- Return to the fridge for a couple of hours or overnight.
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