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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre

This raspberry trifle recipe puts a tangy spin on a Christmas classic. Made decadent with lashings of cream and a splash of Chambord, it’s perfect for celebrations.

  • Serves12
  • Cook time10 minutes
  • Prep time30 minutes, + 4 hours chilling time

Ingredients

  • 1kg (8 x 125g punnets) fresh raspberries
  • 2/3 cup (160g) plus 1/2 cup (115g) caster sugar
  • 3/4 cup (185ml) Chambord (raspberry liqueur)
  • 600ml Coles Brand Australian Thickened Cream, well chilled
  • 1 1/2 cups (360g) crème fraîche
  • 500g pkt (24) sponge finger biscuits
  • Icing sugar, for dusting

Nutritional information

Per serve: Energy: 2397kJ/573 Cals (28%), Protein: 6g (12%), Fat: 31g (44%), Sat Fat: 20g (83%), Sodium: 69mg (3%), Carb: 59g (19%), Sugar: 44g (49%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine 800g of the raspberries and 2/3 cup (150g) of the sugar in a frying pan. Stir over medium heat for 2 mins or until the sugar melts and raspberries begin to release their juices. Simmer for 5 mins or until raspberries have broken down. Stir in the liqueur. Strain mixture through a fine sieve, using the back of a spoon to push through as much liquid and puree as possible. Discard solids. Set aside to cool.

  2. Step 2

    Using an electric mixer, beat the cream and the remaining 1/2 cup (110g) sugar in a bowl until soft peaks form. In another bowl, beat the crème fraiche until it thickens. Fold the cream mixture into the crème fraîche.

  3. Step 3

    Drizzle 1/3 cup of raspberry mixture over the bottom of a 3 1/2-litre trifle bowl. Arrange about 6 biscuits over the base of the bowl. Drizzle over 1/3 cup of the raspberry mixture. Spoon a quarter of the cream mixture over the biscuits. Arrange 12 fresh raspberries over cream mixture. Drizzle over 1/3 cup of raspberry mixture. Repeat layering, 3 more times, with the remaining biscuits, raspberry mixture, cream mixture, and fresh raspberries, finishing with the cream mixture.

  4. Step 4

    Cover and place in fridge for at least 4 hours to allow biscuits to soften and flavours to develop. Top with remaining berries. Dust with icing sugar and serve.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
Forgot to grab the creme fraiche? Substitute with sour cream or Greek yoghurt instead for the same creamy, slightly tangy quality. 

Use it up: If you do have creme fraiche and find yourself with some leftover, stir it into your next pasta sauce or make these delicious prawn cocktail rolls to serve at lunch.

Celebrate Christmas with this raspberry trifle

When it comes to beloved Christmas sweets, trifle is right up there with a Christmas pudding and a traditional pavlova. The combination of sponge cake, jelly and cream is what celebrating the festive season is all about and the result makes for a stunning centrepiece. 

So, where does trifle come from? Traditional trifle was created back in the 18th century in England as a way to use up leftover cake. Soaking dry or stale cake in sherry or fortified wine would give it new life and turn it into something to be applauded. It was sometimes known as a Tipsy Cake or Tipsy Squire in America due to its boozy nature. 

For a modern take on the classic Christmas dessert, try this simple raspberry trifle recipe. Everything you love about trifles is taken to a new level with fresh raspberries and a touch of Chambord, lashings of sweetened cream and crème fraîche. 

What you need to make the best-ever raspberry trifle

This easy raspberry trifle only requires a few ingredients, layered to create a dessert that tastes as good as it looks. Layers of Chambord-soaked sponge finger biscuits with cream and crème fraîche and studded with jewel-like raspberries create a stunning dessert that’s sure to impress. The sponge fingers provide structure and texture, soaking up the sweet black raspberry flavour of the Chambord, while the cream and crème fraîche perfectly balance the slight tartness and give a wonderful mouthfeel. 

To create the perfect raspberry trifle with sponge fingers you need good quality, fresh raspberries with the right balance of sweet and tart. Look for a punnet with plump and red blemish-free fruit to create a tasty and traditional raspberry trifle.

To get the full effect of this raspberry Christmas trifle you’ll need to be extra careful when layering to ensure you create the desired result and, of course, it’s essential to use the right bowl or trifle dish with deep sides to show off the layers. 

Tips for how to make a raspberry trifle 

The real drawcard of the Christmas raspberry trifle recipe is that you can make it a day ahead, freeing up your time for the big day. Take care when adding your base layer, as it will be the first thing you see in the bowl. Also, make sure you place the fruit right up against the glass for a more striking and colourful result. Try not to let the cream spread over the layers. Store the trifle overnight in its serving bowl, well-covered with plastic wrap. 

For other great trifle ideas, wow friends and family with our bombe Alaska trifle, put an Aussie twist on a classic with this Wagon Wheel trifle, for a show-stopper whip up a gingerbread trifle or try Curtis Stone’s sensational Christmas pavlova trifle

Ways to serve a trifle with raspberries 

What to serve on top of the trifle is as important as what to serve alongside it. To go all out on festive colour, top it with more raspberries or make the most of other in-season fruit such as blueberries, blackberries or strawberries. This trifle would also work well sprinkled with cocoa, icing sugar or shaved chocolate of your choice. 

To serve alongside, a strong espresso will balance the flavours, or if it’s the end of the night, then a nip of sherry will complement it perfectly. For other ideas on what to serve with your trifle, try one of our top Christmas desserts.

FAQs

Raspberry trifle

Raspberry trifle
  • Serves12
  • Cook time10 minutes
  • Prep time30 minutes, + 4 hours chilling time
Ingredients
  • 1kg (8 x 125g punnets) fresh raspberries
  • 2/3 cup (160g) plus 1/2 cup (115g) caster sugar
  • 3/4 cup (185ml) Chambord (raspberry liqueur)
  • 600ml Coles Brand Australian Thickened Cream, well chilled
  • 1 1/2 cups (360g) crème fraîche
  • 500g pkt (24) sponge finger biscuits
  • Icing sugar, for dusting
    Description

    This raspberry trifle recipe puts a tangy spin on a Christmas classic. Made decadent with lashings of cream and a splash of Chambord, it’s perfect for celebrations.

    Method
    1. Step 1

      Combine 800g of the raspberries and 2/3 cup (150g) of the sugar in a frying pan. Stir over medium heat for 2 mins or until the sugar melts and raspberries begin to release their juices. Simmer for 5 mins or until raspberries have broken down. Stir in the liqueur. Strain mixture through a fine sieve, using the back of a spoon to push through as much liquid and puree as possible. Discard solids. Set aside to cool.

    2. Step 2

      Using an electric mixer, beat the cream and the remaining 1/2 cup (110g) sugar in a bowl until soft peaks form. In another bowl, beat the crème fraiche until it thickens. Fold the cream mixture into the crème fraîche.

    3. Step 3

      Drizzle 1/3 cup of raspberry mixture over the bottom of a 3 1/2-litre trifle bowl. Arrange about 6 biscuits over the base of the bowl. Drizzle over 1/3 cup of the raspberry mixture. Spoon a quarter of the cream mixture over the biscuits. Arrange 12 fresh raspberries over cream mixture. Drizzle over 1/3 cup of raspberry mixture. Repeat layering, 3 more times, with the remaining biscuits, raspberry mixture, cream mixture, and fresh raspberries, finishing with the cream mixture.

    4. Step 4

      Cover and place in fridge for at least 4 hours to allow biscuits to soften and flavours to develop. Top with remaining berries. Dust with icing sugar and serve.