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Raspberry & Mandarin Chocolate Trifle

3.7/5 rating (12 votes)
  • Makes: 1 large bowl
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Easy
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Raspberry & Mandarin Chocolate Trifle

This is a real classic and reminds me of my childhood.


  • 125g milk chocolate, chopped into small pieces
  • 100mls whipping cream
  • 1 tbsp glucose syrup
  • 12 trifle sponges
  • 2 packets (1/2 pint) Instant Bird’s custard
  • 350g chopped white chocolate
  • 200g frozen raspberries
  • 1 large can mandarins, drained really well
  • 750mls double cream lightly whipped with a little icing sugar and vanilla extract
  • 150g grated milk chocolate to sprinkle on top

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  • Melt the chocolate over a pan of gently simmering water, it is really important to ensure that no water or steam gets into the chocolate or the chocolate will thicken rapidly and will spoil.
  • Bring the cream and the glucose together to the boil, leave to cool slightly, then whisk onto the melted chocolate.
  • Then leave to cool at room temperature.
  • Slice the trifle sponges in half and spread well with the milk chocolate spread, then stick back together. Then chill well.
  • Make up the custard to makers instructions, then add the white chocolate and mix well until melted.
  • Cut the sponges into small cubes and place half in the bottom of a large bowl.
  • Add half the mandarins and raspberries and cover with half the custard mix.
  • Add the rest of the sponge, fruit and top with the rest of the custard.
  • Chill really well, best really overnight.
  • When ready to serve whip the double cream, icing sugar and vanilla together, do not over whip.
  • Pile into the set trifle.
  • Sprinkle with plenty of grated chocolate and decorate with piped cream, more mandarins and raspberries.
  • Dust well in icing sugar.