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Delicious Boozy Trifle ideal for New Years or Celebrations – Prosecco, Sponge, Raspberries, Custard and more!
Can we honestly believe that it’s nearly 2019?! What is the madness. I swear like just the other day I was still writing 2017 down… but anyway, HAPPY NEW YEAR (in advance!). Honestly, I hope you all had a lovely 2018, and I wish everyone well for the new year.
I always like to do a new recipe in-between Christmas and New Year, as often people are still in the celebrating mood, and are still looking for something delicious. Often, however, it ends up that people are looking for alcoholic recipes. There is no surprise there really, but I thought I would give something delicious and needed. Prosecco Trifle.
I have never really been someone to celebrate the New Year as such, as I would usually be too tired and fall asleep. After I met my roommate I went to a few celebrations, but the past few years we haven’t done much either! Honestly, I feel a little lame. However, this year we are actually making an effort to party, and I am on dessert duties.
I feel like because I run this blog, I am sort of expected to bring cake to a party? I can understand why, but sometimes you just want time off. Luckily, making something like this requires so little effort I am happy to oblige. Literally, whacking it all together with a drizzle and a sip of Prosecco here and there, standard.
A lot of what you do in this recipe, is optional. I went all out, and technically that requires starting the recipe the day before so you can soak your raspberries in Prosecco, but again that is also optional. Sometimes I can’t be bothered and just keep them fresh. I would say the easiest way to get the Prosecco into the recipe however is soaking the fruit, and the sponge fingers.
Because the sponge fingers, once soaked, are quite delicate, I usually leave that drizzling till the assembly part of it all, but you can do what you please. You can use Champagne, Prosecco, or theoretically a sparkling wine even, but I use whichever I have in my cupboard. Also, whichever is cheaper.
This, obviously, isn’t a very kid friendly dessert, but my Terry’s Chocolate Orange Trifle and even my Brownie Trifle are suitable for all! Also, you could even make this but leave out the alcohol just for a delicious trifle! However, if you are after something else, my Champagne Cheesecake is top notch.
This recipe really is a delicious, and slightly pricey one, but you can make it easier by buying all shop bought things, or even leaving some bits out etc. I didn’t use an actual Jelly layer because I didn’t want to have to wait that long, but you could add that in if you want!
I hope you all love this recipe, and I hope you all have a Happy New Year! x
Raspberry Prosecco Trifle!
- 350 g Raspberries
- 250 ml Prosecco
- 250 ml Prosecco
Prosecco Whipped Cream
- 600 ml Double Cream
- 75 g Icing Sugar
- 50 ml Prosecco Syrup (above)
Rest of the Ingredients
- 200 g Sponge Fingers
- 100 ml Prosecco
- 300 g Raspberry Jam
- 350 g Prosecco Raspberries (above)
- 500 ml Vanilla Custard
- Fresh Raspberries
- Freese Dried Raspberries
- Prep your Prosecco Raspberries the night before making the trifle preferably.
- Soak the Raspberries in the Prosecco, cover, and refrigerate.
- Carefully boil your 250ml of Prosecco in a pan (I use the Prosecco I have drained from the raspberries) until it reduces to about 50ml worth.
- Leave to cool before using!
Prosecco Whipped Cream
- Whip up your Double Cream with your Icing Sugar to soft peaks
- Add in the Prosecco Syrup, and whip through. It will go quite mousse like!
- Refrigerate for now.
- At the bottom of your Trifle bowl, add 1/3 of the Sponge Fingers and drizzle over some Prosecco
- Spread over the top some Raspberry Jam, and then add on some Prosecco Raspberries!
- Pour over half of the custard, and then dollop on 1/3 of the whipped Prosecco Cream!
- Repeat the layers again - sponge with drizzle, raspberry jam, raspberries, custard and then the cream. If you are doing three layers like me, repeat again!
- Decorate with some fresh Raspberries, some Freeze Dried Raspberries, and some sprinkles!
- Leave to set in the fridge for a few hours before serving!
- All of the Prosecco soaking in this recipe is optional, I just really wanted to max out how Prosecco-y it was!
- You can easily use Champagne instead!
- I just used a packet of Sponge Fingers that I bought in the supermarket, and the more premium of Ready Made Custards as they're tastier!
- Boiling the Prosecco down for the Cream is important as it intensifies the flavour, and prevents the creams splitting as there is much less of it!
- This will last for 2-3 days once made, but the longer is left the squidgier it gets.
- I did three layers of trifle as that's how big my trifle bowl was, but they can differ in size and shape very much!
Find my other Recipes on my Recipes Page!
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