Free Standing Raspberry Trifle

Looking to make a trifle with a twist and I came across this recipe from https://onlycrumbsremain.com

It looks very impressive when you sliced it like how we slice a cake!  It is less messy than the normal trifle in a large clear glass bowl.

Ingredients:

Custard:

• 3 tbsp custard powder
• 2 tbsp golden castor sugar
• 450ml milk

Jelly layer:

• 250g raspberries, fresh or frozen
• 1 raspberry jelly
• 4 trifle sponges

For decoration:

• 50g milk chocolate
• 200ml double cream
• 1 tbsp icing sugar
• ½ tsp vanilla extract
• edible lustre powder glitter, optional

Method:

Custard: Line the loaf with a layer cling film. Combine 3 tablespoon custard powder and 2 tablespoon castor sugar with a little of the 450ml milk. Stir to form a smooth paste. Heat the remaining milk in a saucepan until just coming to the boil. Slowly stir the hot milk into the custard powder mixture then return to the pan. Cook over a low heat until thickened.

Allow to cool for about 10 minutes, stirring frequently to prevent a skin forming. Pour the custard into the lined tin and place in the refrigerator until completely set.

Jelly layer: Make the jelly as per the packet instructions. Arrange about 250g of raspberries in a layer over the custard. Pour over a little of the jelly and pop the tin back into the fridge until the jelly has just set. Cut the trifle sponges in half and arrange on top of the raspberries and spoon over some more jelly until the sponges just begin to float, then pop back into the refrigerator to set again. Finally pour over the remaining jelly and chill for 2 hours.

To complete: Meanwhile, make the chocolate decorations, line a tray with baking paper. Draw pencil shapes on the paper of stars or Christmas trees to use as an outline. Turn the paper over.

Break 50g chocolate into a heatproof bowl and melt over a pan of gentle simmering water. Ensure the water doesn't touch the base of the bowl. Remove the bowl from the heat. Spoon the chocolate into a small paper piping bag.

Pipe the outline of the chocolate shapes, using your pencil markings as a guide the pipe lines of chocolate back and forth to fill with a lacy effect. Ensure the chocolate lines are thick enough to prevent the shapes from breaking when they are removed from the tray. Allow to set in a cool place until required.

When the trifle is completely set. Turn out onto a serving platter.

Whisk 200ml double cream with 1 tbsp icing sugar and ½ tsp vanilla extract until just standing in soft peaks. Spoon the cream into the piping bag fitted with a star nozzle. Pipe the cream on top of the custard.

Using a small brush dust the chocolate shapes with lustre powder if desired then carefully remove from the baking paper and transfer to the trifle to decorate. For extra sparkle flick a little more lustre powder or glitter around the sides and over the top of the trifle.

Serve!!