Apr 302013

Chocolate And Raspberry Trifle, the retro dessert is a hit at parties for all ages, and the beauty is that it can be put together using all your favourite flavours of yesteryear. This recipe uses Wispa and Curly Wurly, but The Gobstopper offers a huge range of ideas to personalise your trifle with whatever tasty treats tantalise your taste buds!

Chocolate And Raspberry Trifle


5.3 ounces sponge cake
6.2 ounces fresh raspberries
35 ml orange juice
500ml vanilla custard
3.5 ounces dark chocolate chopped into small pieces
300ml double cream
1 chopped Wispa
1 chopped Curly Wurly


Take extra large glass serving cup, or alternatively a two-liter glass dish and press broken pieces of the sponge cake across the bottom and sides of the bowl.

Crush three quarters of the raspberries and spread evenly on top of the sponge. Pour over the orange juice to soak the cake.

Put the custard and chocolate in a pan and warm over a low heat until the chocolate has melted. Mix well then pour over the sponge and raspberries.

Chill it for half an hour.

Stir evenly the cream and spread over the custard.

Chop the Wispa and Curly Wurly and sprinkle on top of the trifle along with the remaining raspberries.

Leave Chocolate And Raspberry Trifle in the refrigerator for another one hour then serve chilled!

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  2 Responses to “Chocolate And Raspberry Trifle”

  1. This is one pretty trifle!

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