Festive Dessert – Individual Raspberry Trifles with White Chocolate Custard

These recipes went down a treat at our recent Starters & Desserts, Supper Club. They’re a great choice for Christmas day as they can be prepared ahead or impressive, served at a drinks party over the festive period.

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For the custard:

5 egg yolks

1 tablespoon cornflour

3 heaped tablespoons caster sugar (about 70g)

1 tablespoon vanilla paste or seeds scraped from 1 vanilla pod

400mls single cream (or half milk – half cream)

100 g white cooking chocolate, chopped

Heat the cream in a medium saucepan and stir over a medium heat until hot but do not allow

the mixture to boil.

Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick

(about 8-10 minutes)

Slowly pour the hot milk mixture, into egg yolk mixture and whisk as you are doing this.

Return mixture to saucepan and stir constantly over a low heat for about 4-5 minutes, or until custard thickens.

Add in the white chocolate and mix to melt through.

Cool with cling film over the top to prevent a film forming.


Raspberry or Mixed Berry Compote

200g mixed frozen berries such as blueberries, raspberries, blackberries

2 tablespoons caster sugar

2 tablespoons Creme de Cassis

Place the berries in a heavy-based pan with the sugar and Cassis, then stir over a gentle heat to defrost and dissolve the sugar (about 5 minutes). Remove the compote from the heat and use a sieve to strain off most of the liquid, transfer to a bowl. Leave to cool completely, then cover with cling film and chill until needed. This will last for up to three days in the fridge.


To assemble:

4 medium wine or martini glasses

4 thick slices of sponge cake of your choice (we used lemon drizzle cake)

50 – 60mls sherry or marsala

Fresh raspberries for garnish

Mint Leaves for garnish

Cocoa powder ….to sieve over the top

Break the cake slices into pieces and place into each medium glass

Drizzle a tablespoon of sherry over the cake

Divide the berry compote between the glasses and pour over the cooled custard.

Garnish with fresh raspberries or cocoa or mint leaves

This can be made a few days ahead and cling-filmed off and kept in the fridge.