A Trifle for Sharing
Hello, my dear. Come sit. Let’s talk about a special dessert. It’s called a trifle. That’s a funny old word, isn’t it? It means something small or light. But this dessert is grand and joyful. It is layers of cake, fruit, cream, and custard in a big glass bowl. You see every beautiful layer. It is made for sharing with people you love.
I make this Raspberry Chocolate Noel Trifle every holiday. My grandson calls it “the stripey pudding.” He presses his nose to the glass. He counts the layers. That makes my heart feel full. Food is more than eating. It is about gathering. It is about making memories together. That is why this matters.
The Heart of It: Chocolate Custard
Let’s start with the custard. It is rich and smooth like chocolate pudding. You cook it slowly on the stove. You must whisk and whisk. Your arm might get a little tired. But it is worth it. Doesn’t that smell amazing? The secret is a tiny bit of espresso powder. You cannot taste coffee. It just makes the chocolate sing louder.
Fun fact: The word “custard” comes from an old word for a crust. It once meant a pie with a filling! Now we just love the creamy part. Making custard teaches you patience. Good things take time. That is a good lesson for the kitchen and for life.
Sweet Berries and Soft Cake
The raspberry filling is so simple. You mash half the berries and cook them with sugar. Then you stir in the fresh ones. You get a wonderful mix of cooked jam and juicy fruit. It tastes like a summer day, even in winter. Do you prefer your berries cooked or fresh? I like a bit of both.
The cake is light as a cloud. You whip the egg whites until they are fluffy. Then you fold them in gently. I still laugh at the time I folded too fast. My cake was flat as a pancake! We ate it anyway. It still tasted good. This cake soaks up all the lovely rum and berry juices. It becomes so soft and wonderful.
Putting It All Together
Now for the fun part. You build the trifle like a tower. Cake, rum, custard, cream, berries. Then you do it again. You press the layers gently. You want no gaps. The recipe says to shingle the cake “fallen domino-style.” I always picture my grandson’s domino tricks. It is a messy, happy picture.
Then you must wait. The trifle rests in the cold for hours. This wait is important. The flavors become friends. They mingle and get to know each other. This is the second “why this matters.” The best things are often worth waiting for. What dessert makes you most excited to wait for?
Your Turn to Create
Finally, you top it with more whipped cream. Add sprinkles if you like. I always do. It looks like a party. Then you bring it to the table. Everyone will “ooh” and “aah.” They will see your hard work and love in every stripe.
This is your story to tell now. What would you name this dessert? Would you use different berries? Tell me about a time you made something special for your family. I love to hear your stories. Now, go gather your ingredients. Let’s make something beautiful.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla extract | 2 teaspoons | For custard |
| Instant espresso powder | ½ teaspoon | For custard |
| Sugar | ½ cup (3½ ounces/99 grams) | For custard |
| Cornstarch | 3 tablespoons | For custard |
| Dutch-processed cocoa powder | 2 tablespoons | For custard |
| Table salt | ¼ teaspoon | For custard |
| Whole milk | 3 cups, divided | For custard |
| Large egg yolks | 3 | For custard; reserve whites for cake |
| Bittersweet chocolate | 4 ounces (113 grams), chopped fine | For custard |
| Unsalted butter | 5 tablespoons, cut into 5 pieces | For custard |
| Raspberries | 1 pound (454 grams/3¼ cups), divided | For raspberry filling |
| Sugar | 3 tablespoons | For raspberry filling |
| Cornstarch | 1 teaspoon | For raspberry filling |
| Table salt | Pinch | For raspberry filling |
| Cake flour | 1⅓ cups (5⅓ ounces/151 grams) | For cake |
| Sugar | ¾ cup (5¼ ounces/149 grams) | For cake |
| Baking powder | 1½ teaspoons | For cake |
| Table salt | ¼ teaspoon | For cake |
| Vegetable oil | ⅓ cup | For cake |
| Water | ¼ cup | For cake |
| Large eggs, separated | 2 | For cake; use yolks and whites separately |
| Vanilla extract | 2 teaspoons | For cake |
| Cream of tartar | ¼ teaspoon | For cake |
| Heavy cream | 2 cups, divided | For whipped cream |
| Sugar | 4 teaspoons, divided | For whipped cream |
| Rum | 6 tablespoons, divided | For assembly and soaking |
| Sprinkles | As desired | Optional, for garnish |
Instructions
Step 1: Let’s make the chocolate custard first. Mix your dry ingredients in a big pot. Whisk in the milk and egg yolks until smooth. Cook it gently until it bubbles and gets thick. (Keep scraping the pot corners so it doesn’t lump!) Remove from heat and stir in the chocolate and butter. Doesn’t that smell amazing? Pour it through a strainer into a bowl. Press some greased parchment on top and chill it.
Step 2: Now for the raspberry filling. Mash half the berries in a saucepan with sugar and cornstarch. Cook until it’s jammy and bubbling. Pour this warm goodness over the fresh berries in a bowl. Stir it gently and set it aside. The fresh berries stay so pretty this way. What’s your favorite berry to cook with? Share below!
Step 3: Time for the little cake. Whisk your dry stuff, then mix in the wet ingredients. In another bowl, whip the egg whites until they form soft peaks. Fold them gently into your batter. Spread the batter thinly on a baking sheet. Bake it just until it springs back to your touch.
Step 4: Let the cake cool completely. Then, cut it into little squares. We’ll tear some for the middle layer. Briefly whisk your chilled custard to make it smooth again. Now, the fun part begins! We get to build our beautiful trifle.
Step 5: Start with raspberry sauce in the bottom of your big bowl. Add a layer of cake pieces, like fallen dominoes. Drizzle them with a little rum. Then, spread on half the custard. Next, a layer of whipped cream, then the raspberry filling. Repeat the layers, pressing down gently. (This helps all the flavors become friends!) Cover it and let it sleep in the fridge for hours.
Step 6: Right before serving, whip the last bit of cream. Spread or pipe it over the top. Add sprinkles if you like. I still laugh at how my grandkids fight for the bowl to scrape clean. Your masterpiece is ready to share and enjoy!
A Little Story About This Trifle
This recipe always reminds me of my friend Margie. She made it every Christmas Eve. Her house smelled of chocolate and rum. We would chat for hours while it chilled. She called it her “Noel Treasure.” I think of her every time I layer the cake. Food holds our dearest memories, doesn’t it? Now it’s a tradition in my home too. The kids love to add the final sprinkles. It makes a wonderful, wobbly centerpiece on the table.
Creative Twists
Try it with orange. Add a teaspoon of orange zest to the custard. Use a splash of orange liqueur instead of rum.
Make it a summer picnic treat. Use store-bought pound cake to save time. Layer it in a big glass jar for easy carrying.
Go nutty for crunch. Sprinkle chopped toasted hazelnuts between the layers. It adds a lovely little crunch.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve each portion with a whole raspberry on top. A sprig of mint adds a fresh, pretty touch. For a side, simple shortbread cookies are perfect. They are nice for dipping. For a drink, a small glass of tawny port wine pairs beautifully. For the kids, a glass of cold raspberry lemonade is just right. The tartness cuts through the rich chocolate. Which would you choose tonight?
A Final Grandma Tip
Don’t rush the chilling time. Letting it sit is the secret. The cake soaks up all the lovely flavors. It becomes one magical dessert. I know it’s hard to wait! Clean up as you go. It makes the process feel lighter. Most importantly, share it with someone you love. That’s the real recipe for joy.
Keeping Your Trifle Tidy & Tasty
This trifle is best made ahead. It needs time for the flavors to hug. Assemble it completely, then cover it tightly with plastic wrap. It will be happy in your fridge for up to two days.
I do not recommend freezing it. The custard and cream can get grainy. The cake may become soggy when it thaws. It’s a treat meant to be shared fresh.
I once made one for a Tuesday, just because. We ate it all week! Making parts ahead is a lifesaver. Bake the cake and make the custard two days before. Store them separately. Then, assembling is a joyful snap.
Batch cooking matters. It turns a big project into easy steps. You get to enjoy the making and the sharing. Have you ever tried storing it this way? Share below!
Trifle Troubles? Let’s Fix Them Together
Is your custard lumpy? Whisk constantly over medium heat. Do not let it boil too hard. Strain it at the end for perfect smoothness. I remember when I didn’t strain mine. We found tiny cooked egg bits!
Is your cake tough? Do not overmix the batter. Gently fold in the egg whites. This keeps it light and fluffy. A light touch makes all the difference.
Are your layers sliding? Press the cake pieces gently into place. This removes air gaps. It helps the layers stick together nicely. Your trifle will slice beautifully.
Fixing small issues builds your cooking confidence. It also makes the flavors and textures just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free cake flour blend. Make sure your other ingredients are certified gluten-free.
Q: How far ahead can I make it?
A: You can assemble the whole trifle two days before serving. The flavors get even better.
Q: I don’t have rum. What can I use?
A: You can use raspberry juice or a simple syrup. Just a little something to moisten the cake.
Q: Can I make a smaller one?
A: Absolutely. Halve all the ingredients. Use a smaller bowl or pretty glasses for individual servings.
Q: Are the sprinkles important?
A: They are pure joy, not necessity! *Fun fact: The first trifles were often decorated with edible flowers.* Use what makes you smile. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special dessert. It is a labor of love, but so worth it. The look on your family’s face is the best reward.
I would love to hear about your baking adventures. Tell me all about it in the comments. Have you tried this recipe? I am here cheering you on.
Happy cooking!
—Elowen Thorn.
Raspberry Chocolate Noel Trifle
Description
A decadent layered dessert featuring chocolate cake, rich chocolate custard, fresh raspberry filling, and rum-spiked whipped cream.
Ingredients
Custard:
Raspberry Filling:
Cake:
Whipped Cream:
Instructions
- For the custard: Combine vanilla and espresso powder in small bowl and set aside. Whisk sugar, cornstarch, cocoa, and salt together in large saucepan. Whisk in ½ cup milk and egg yolks until fully incorporated, making sure to scrape corners of saucepan. Whisk in remaining 2½ cups milk until incorporated.
- Whisk gently over medium heat until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add chocolate and butter, and whisk until melted and incorporated. Whisk in vanilla mixture.
- Pour custard through fine-mesh strainer into wide, shallow bowl. Press lightly greased parchment paper against surface of custard and refrigerate until cool, at least 4 hours or up to 2 days.
- For the raspberry filling: Place half of raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining raspberries in large bowl. Using potato masher, thoroughly mash raspberries in saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is thick and bubbling, 3 to 5 minutes. Pour over raspberries in bowl and stir to combine. Set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13-inch rimmed baking sheet, line with parchment, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, water, egg yolks, and vanilla into flour mixture until smooth batter forms.
- Using stand mixer fitted with whisk attachment, whip 5 egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining whites into batter.
- Pour batter into prepared sheet; spread evenly. Bake until cake springs back when pressed lightly in center, 10 to 13 minutes.
- Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto rack. Remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes.
- For the whipped cream and assembly: Using clean, dry mixer bowl and whisk attachment, whip 1 cup cream and 2 teaspoons sugar on medium-low speed until foamy, about 45 seconds. Increase speed to high and whip until soft peaks form, about 1 minute. Trim ¼ inch off each side of cake; discard trimmings. Cut cake into 24 equal pieces (each piece about 2½ inches square). Briefly whisk custard until smooth.
- Spoon ½ cup raspberry mixture into trifle bowl and spread over bottom. Tear 1 cake square into 4 pieces and pile in center of bowl. Shingle 10 cake squares, fallen domino–style, around bottom of trifle, placing edges against bowl wall. Tear another cake square into 4 pieces and fill in center. Drizzle 3 tablespoons rum evenly over cake. Spoon half of custard over cake and spread evenly. Spoon whipped cream over custard and spread evenly. Spoon remaining raspberry mixture over cream and spread evenly.
- Repeat layering with remaining 12 cake squares, pressing firmly but gently on cake to remove any gaps in layers. Sprinkle with remaining 3 tablespoons rum and spread remaining custard over soaked cake. Cover trifle with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
- Using stand mixer fitted with whisk attachment, whip remaining 1 cup cream and remaining 2 teaspoons sugar on medium-low speed until foamy, about 45 seconds. Increase speed to high and whip until soft peaks form, about 1 minute. Spread or pipe cream over top of trifle. Decorate with sprinkles, if using, and serve.
Notes
- For a non-alcoholic version, substitute the rum with raspberry juice or a simple syrup flavored with vanilla. Ensure the custard is completely chilled before assembling to ensure clean layers.