Summer Raspberry & Lemon Curd Trifle


Preparation Time – 20 minutes + Setting Time

Servings – 10 -12


For the Jelly

  •  2 packs of Chivers Raspberry Jelly
  • 1 punnet of fresh raspberries (125 – 150g)

Everything Else

  • 250g loaf of Madeira Cake
  • 500ml double cream, whisked to soft peaks
  • 400g fresh raspberries
  • 1 jar Chivers Lemon Curd





  1. Chop jelly into chunks and place into a microwave safe dish. Add 200ml of cold water and then heat in the microwave for 2 minutes. Stir until dissolved.
  2. Add 700ml of cold water to the jelly.
  3. Pour jelly into your trifle dish. Add raspberries and then place the dish into the fridge for the jelly to set for 3 – 4 hours.
  4. Add half of the lemon curd in on top of the set jelly.
  5. Slice Madeira cake into chunks. Add half of the Madeira cake on top of the lemon curd layer, followed by half of the cream. Top with half of the raspberries.
  6. Repeat one more time, finishing with raspberries on top. Garnish with some extra lemon curd if desired.

Summer Raspberry & Lemon Curd Trifle