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Raspberry trifle fridge cake
- Janine Ratcliffe
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Serves 12
Easy
Prep: 45 mins
Cook: 10 mins
plus chilling and overnight setting
A star rating of 3.6 out of 5.3 ratingsRate
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All the flavours of trifle but in a layered no-bake cake. This is a great one to make ahead as it needs overnight setting
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Try our recipe for raspberry trifle fridge cake, then try our banoffee fridge cake, ginger biscuit fridge cake or coffee and cream fridge cake.
Raspberry trifle fridge cake recipe
Ingredients
Nutrition
- 75g caster sugar
- 200g raspberries
- 4 tbsp cream sherry
- 30 trifle sponges
- pack of raspberry jelly or raspberry jelly crystals
CUSTARD CREAM
- 250g mascarpone
- 2 tbsp instant custard
- 300g vanilla custard
- 300g double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
Nutrition: per serving
- kcal621
- fat38.7g
- saturates23.7g
- carbs58.8g
- sugars41.9g
- fibre1.7g
- protein7.3g
- salt0.6g
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Method
-
step 1
Put the caster sugar in a small pan with 50ml of water. Heat until the sugar is just dissolved then tip in the raspberries and take off the heat. Crush the raspberries with a fork then leave to cool. Stir in the sherry.
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step 2
To make the custard cream put the mascarpone in a bowl with the custard powder, then briefly whisk. Beat in the custard, then gradually beat in the cream until thick. Beat in the vanilla and icing sugar.
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step 3
Dip the sponges in the sherry mixture then use them to line the bottom of a 23cm springform cake tin. Make a single layer and push them really close to each other so there are no gaps. Spoon over a half of the crushed raspberries and pat them down.
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step 4
Spoon over half of the custard cream then add another layer of dipped sponges and some more raspberries. Add the remaining custard cream and smooth out. Put in the fridge for 30 mins.
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step 5
Make the jelly but only use half the water advised on the pack, then leave to cool. Take out the cake and pour over the cooled jelly – you probably won’t need all the jelly so let the remainder set for another time. Put the cake back in the fridge overnight.
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step 6
To finish the cake, toss the raspberries with the icing sugar and leave to macerate until glossy. Run a knife around the top to loosen the jelly then unclip the tin and slide onto a plate. Scatter over the raspberries to serve.
More no-bake dessert recipes.
Authors
Janine RatcliffeFood director
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A star rating of 3.6 out of 5.3 ratings
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