Rosé and raspberry trifle

Everyone will love this grown up trifle featuring a light homemade sponge, rosé jelly and fresh raspberries.

  • 45 mins cooking (plus refrigeration time)
  • Serves 10
  • Print


  • ⅓ cup (80ml) Cointreau
  • 600 mL thickened cream
  • 1 tablespoon icing sugar
  • 1 tub (900g) double thick vanilla bean custard
  • 125 grams fresh raspberries, for serving
  • 750 mL Rosé wine
  • ⅔ cup (150g) caster sugar
  • 1½ tablespoons (6 level teaspoons) gelatine powder
  • 250 grams fresh raspberries
  • ¾ cup (165g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1 tablespoon cornflour
  • 2 teaspoons soft butter
  • ⅓ cup (80ml) boiling water
  • 4 eggs


  • 1
    Combine 1 cup (250ml) of the wine and sugar in a medium saucepan. Gradually sprinkle over the gelatine powder, allowing it to become wet before adding more; stir to combine. Place pan over medium heat; stir until gelatine has dissolved. Remove pan from heat and add remaining wine, stir to combine. Transfer wine mixture to a 3 litre glass trifle bowl. Add raspberries. Chill for 2 hours or until set.
  • 2
    Meanwhile, preheat oven to 180°C (160ºC fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper.
  • 3
    Sift self-raising flour and cornflour together three times. Combine butter and boiling water in a small cup.
  • 4
    Beat eggs in a medium bowl with an electric mixer for about 6 minutes or until thick, pale and tripled in volume. Gradually beat in sugar until dissolved.
  • 5
    Using a large metal spoon or whisk, gradually fold in sifted flours. Pour combined butter and water down the side of the bowl; gently fold through. Spread the mixture into the prepared pan, spread to corners.
  • 6
    Bake for 20-25 minutes or until browned lightly and edge starts to shrink away from sides of the pan. Turn out sponge immediately, top-side up onto baking paper-covered wire rack to cool.
  • 7
    Cut half the sponge into 3cm pieces and place into a medium bowl; sprinkle over the Cointreau (save remaining sponge or freeze for another use).
  • 8
    Beat thickened cream and icing sugar until firm peaks; fold in the custard.
  • 9
    Spoon two-thirds of the custard mixture over the jelly then arrange the Cointreau-soaked sponge on top.
  • 10
    Just before serving, top with remaining custard mixture and raspberries.


Sponge suitable to freeze. Not suitable to microwave.

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