Food, Recipes

Champagne Jelly Trifle


For the champagne jelly:

  • 250ml sweet blush or rose sparkling wine
  • 500ml water
  • 50ml castor sugar
  • 2 Tbsp gelatine powder
  • 4 Tbsp cold water

For the raspberry curd:

  • 250g raspberries
  • 3 free range eggs, well beaten
  • 270ml caster sugar
  • 3 Tbsps. lemon or lime juice (juice of 2 small lemons)
  • 45g salted butterTo assemble:
  • 1 cup cream, soft whipped
  • 1 cup vanilla custard
  • Small vanilla sponge cake
  • Raspberries to garnish


For the champagne jelly:

Heat the sparkling wine, water and sugar over a gentle heat; once the sugar has dissolved, allow to boil for 30 seconds. Remove from heat. Sprinkle the gelatine over the cold water in a small bowl, allow to sponge for 2-3 minutes. Stir in a little of the hot sparkling wine mixture, stir to dissolve before adding to the remaining hot mixture.

Allow to come to room temperature then divide jelly between 8 Le Creuset Tumblers, adding a few raspberries into each glass. Cover each glass with clingfilm and chill overnight in the fridge.

For the raspberry curd:

Place all the ingredients in a medium-sized Le Creuset saucepan, heat gently, stirring constantly, until the sugar has dissolved, and the butter has melted.

Continue stirring for 10 – 15 minutes, until the raspberries have naturally disintegrated, and the mixture coats the back of a spoon. It is important not to overheat the mixture – it must not boil, or the eggs will curdle. Remove from the heat, strain, pushing down on the mixture to get the most raspberries through. Cover and allow to cool before chilling in the fridge overnight.

To assemble:

Using a cookie cutter, cut circles of cake, 1cm thick, to fit the inside of the tumbler, on top of the jelly.  Carefully slide into the tumbler at an angle so as not to break the sponge and to fit snugly over the set jellies. Divide the custard between the tumblers, then top with a layer of Chantilly cream and lastly a layer of raspberry curd. Top with fresh raspberries and dust with icing sugar to serve.

Cover and store in the fridge for up to 4 hours.