Glam trifle slice

Glam trifle slice

Everyone's favourite layered dessert gets a smart makeover - custard, raspberry, jelly and cream in a neat terrine

Difficulty and servings

Moderately easy

Serves 8 - 10

Preparation and cooking times

Cook time

Cook 10 mins

PREP 1 hr 30 mins + lots of chilling in between

Method

  1. Grease a 900g loaf tin, then line with cling film - as smooth as you can get it. Use 1 long strip of baking parchment to line the base and ends of the tin, leaving some sticking up at each end to help you pull the loaf free later. Criss-cross another piece of parchment to line the base and longer sides.
  2. For the cream layer, soak the gelatine in cold water. Gently warm the cream and sherry in a saucepan. When the gelatine is softened, squeeze out excess water, take the cream off the heat and stir in the gelatine until dissolved. Gently whisk in the mascarpone and icing sugar until smooth, then scrape into the tin and bang a couple of times to level. Chill until set - about 1 hr.
  3. Start each following layer while the previous layer is chilling. For the custard layer, soak the gelatine in cold water. Make up the custard following pack instructions, but using the quantities we've given. When the gelatine is soft, squeeze out excess water, remove the custard from the heat and stir in the gelatine until melted. Lay cling film directly on the surface of the custard to stop a skin forming, then cool. Once room temp, scrape into the tin on top of the set cream layer, as above. Chill again until set.
  4. Make up the raspberry jelly following pack instructions but using 300ml water. Whizz with 150g of the raspberries, then sieve. Cool to room temp, then scatter the remaining raspberries over the set custard layer in the tin. Pour over the raspberry jelly and chill until the jelly is almost set.
  5. Trim the brown edges from the Madeira cake, then cut it lengthways into big slices 1.5-2cm thick. Cover the jelly with sponge, like a puzzle, using as few bits as possible. Push slightly into the jelly to stick, then cover in cling film and chill until completely set, ideally overnight.
  6. To serve, turn the tin upside-down onto your serving plate. Ease the loaf from the tin using the overhanging parchment and gently peel off the cling film, then the parchment. Whip the final 250ml cream with the sifted icing sugar until thick enough to hold its shape. Spoon into a food bag, snip off the corner and pipe onto the top. Scatter with sprinkles, if you like.
Try

TAKE YOUR TIME

This recipe requires a lot of chilling and cooling- try and allow a morning or afternoon to tackle this.

PER SERVING (10)

530 kcalories, protein 6.0g, carbohydrate 47.0g, fat 35.0 g, saturated fat 22.0g, fibre 1.0g, sugar 37.0g, salt 0.4 g

Recipe from Good Food magazine, January 2013.

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Latest comments and suggestions

  • Binder photo Mandy

    27 December 2012

    Mandy rated and commented on this recipe

    5 stars

    Have made this twice - first time I made it in individual ring molds - looked great and tasted fab! The second time I made it in the loaf tin as suggested - a great prepare ahead dessert for Boxing day.

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  • Binder photo Heather Keen

    27 December 2012

    Heather Keen commented on this recipe

    Made this for Xmas eve - very easy & great prepare ahead dessert - next time I think I'd brush a little sherry on the side of sponge which sits on the jelly.... The cake part was a little bland... None the less, delicious & looked fab!

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  • Binder photo Yvon

    29 December 2012

    Yvon rated and commented on this recipe

    5 stars

    Made this for friends last night. They thought it was shop bought as it looked so good. Really easy to make. As recipe says, just give yourself plenty of time to make up the layers. My husband says he doesn't want conventional trifle anymore. Will def be making this one again.

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  • Binder photo kirstyh

    29 December 2012

    kirstyh commented on this recipe

    Made this for a Christmas family gathering. Was easy to make, just needed time between the layers (but this is clear in the recipe). I agree that the sponge part is rather boring. Would be good to be able to combine with the fruit and jelly layer somehow as in a conventional trifle - ill leave that to one of the more adventurous cooks...!

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  • Binder photo kirstyh

    29 December 2012

    kirstyh commented on this recipe

    Made this for a Christmas family gathering. Was easy to make, just needed time between the layers (but this is clear in the recipe). I agree that the sponge part is rather boring. Would be good to be able to combine with the fruit and jelly layer somehow as in a conventional trifle - ill leave that to one of the more adventurous cooks...!

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  • Binder photo sara

    30 December 2012

    sara commented on this recipe

    Excellent pudding easy to make. I had to make maderia cake as shop ones hd cream in. Next time may make jelly with champagne.Looked impressive with gold on top.

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  • Binder photo Moo

    02 January 2013

    Moo rated and commented on this recipe

    4 stars

    I made this for my NYE party and the feedback was great - people were very impressed both with the look and taste of it. My only critisism would be that it is quite tricky to slice and plate up portions as it's quite sticky.

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  • Binder photo alisongf

    04 January 2013

    alisongf rated and commented on this recipe

    5 stars

    Lovely dessert, i didn't pipe the top as it was easier to keep it in the loaf tin until I was ready to serve it, I used a silicone loaf tin and this saved the tin lining etc and it just pops out, Anita suggested sprinkling christmas edible glitter on the top which gave it a really glam look. I made a gluten free sponge in the loaf tin I was going to use then used this in the tin so no fitting together and a tasty fresh sponge rather than a shop brought cake. If you do the next layer before the one before has completely set it stays together better when you serve it. I tried it a second time in a silicone tree mould and that looked very festive decorated with silver and gold balls.

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  • Binder photo Fi Morris

    06 January 2013

    Fi Morris rated and commented on this recipe

    5 stars

    Easy to make, looks fab and tastes great!!

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Difficulty and servings

Moderately easy

Serves 8 - 10

Preparation and cooking times

Cook time

Cook 10 mins

PREP 1 hr 30 mins + lots of chilling in between

Ingredients

  • flavourless oil , for greasing
  • 1 shop-bought large Madeira loaf cake
  • 250ml double cream
  • 2 tbsp icing sugar
  • few sprinkles (optional)

FOR THE CREAM LAYER

  • 2 gelatine leaves
  • 200ml double cream
  • 3 tbsp sweet sherry
  • 100g mascarpone
  • 4 tbsp icing sugar

FOR THE CUSTARD LAYER

  • 2 gelatine leaves
  • 3 tbsp custard powder
  • 3 tbsp icing sugar
  • 400ml milk

FOR THE JELLY LAYER

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PER SERVING (10)

530 kcalories, protein 6.0g, carbohydrate 47.0g, fat 35.0 g, saturated fat 22.0g, fibre 1.0g, sugar 37.0g, salt 0.4 g

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