If you’re craving a showstopper dessert that’s bursting with vibrant flavors and textures, this Raspberry Berry Trifle with Mini Lamingtons and Chocolate Cake Recipe is the answer. It combines the refreshing zing of raspberry jelly and mixed berries with the rich indulgence of whipped cream, custard, and chocolate cake, accentuated by delightful mini lamingtons. Every spoonful is a joyful mix of fruitiness, creaminess, and a touch of chocolate crunch, making it perfect for celebrations or simply treating yourself to something spectacular.

Ingredients You’ll Need

A metal pot filled with a mix of dark purple blackberries, bright red raspberries, and dark blueberries, all topped with a layer of white granulated sugar sprinkled unevenly across the berries. The pot is on a black stove, and the scene is lit by soft natural light, showing the moist texture of the berries under the sugar grains. The background has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieving the perfect balance of flavors and textures in this trifle. Each component plays an essential role, from the sweet and tart berries to the creamy custard and the decadent chocolate cake base.

Raspberry Jelly (2 x 85g packets): Provides that fresh, tangy fruit flavor and a beautiful jewel-like color to the layers.
Frozen mixed berries (500g): Adds a variety of textures and bursts of flavor with minimal prep—just thaw and sprinkle!
Sugar (¼ cup): Sweetens the berries slightly, balancing their natural tartness perfectly.
Mini Lamingtons (2 packets, 200g each): These bite-sized sponge cakes coated in chocolate and coconut add a nostalgic Australian touch and wonderful texture contrast.
Store-bought chocolate cake (360g): Acts as the rich, fudgy foundation for your trifle, soaking up the jelly and custard.
Strawberries (200g, stalks removed): Fresh strawberries bring juiciness and vibrant red color, elevating the berry medley.
Cream (500ml, whipped): Light and fluffy, cream balances the tartness with smooth richness and adds cloud-like softness.
Custard (1kg): Silky and sweet, custard is the trifle’s creamy heart, enveloping every bite with smooth warmth.
Flake bar (30g): Crumbled chocolate flakes provide an irresistible crunchy finish and subtle chocolate bitterness.

How to Make Raspberry Berry Trifle with Mini Lamingtons and Chocolate Cake Recipe

Step 1: Prepare the Raspberry Jelly and Berries

Begin by making the raspberry jelly according to the packet instructions, then allow it to set until firm. While the jelly sets, lightly sprinkle the frozen mixed berries with sugar and let them thaw—this will coax out their natural juices and lend added sweetness to your trifle. Fresh strawberries should be hulled and sliced if you like, ready for layering.

Step 2: Layer the Cake and Lamingtons

Slice the store-bought chocolate cake and the mini lamingtons into bite-sized pieces. These will form the deliciously spongy layers that soak up the flavors around them, offering moist, chocolaty comfort in each spoonful.

Step 3: Whip the Cream

Whip the cream until soft peaks form—this airy texture is crucial for balancing the denser custard and moist cake. Use chilled cream and a chilled bowl for best results, ensuring maximum fluffiness.

Step 4: Assemble the Trifle

In a large glass tray or trifle bowl, begin with a layer of chocolate cake pieces. Spoon over some custard, followed by a scattering of mini lamingtons. Add a generous layer of whipped cream, then spoon the raspberry jelly pieces and mixed berries on top. Repeat the layers carefully until all components are used, finishing with cream and a sprinkle of Flake chocolate on top.

Step 5: Chill and Set

Cover the trifle with plastic wrap and let it chill in the refrigerator for at least four hours, preferably overnight. This resting time allows the jelly to meld with the fruit, and the flavors to harmonize beautifully, resulting in a more cohesive and luscious dessert.

How to Serve Raspberry Berry Trifle with Mini Lamingtons and Chocolate Cake Recipe

A clear glass dish filled with pieces of sponge cake, some covered in white shredded coconut and some with a pinkish tint, scattered with sliced red strawberries. On top of the cake pieces is a thick, dark purple berry sauce with visible whole berries, spread unevenly across the dessert. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this trifle is your chance to add a personal touch. Fresh raspberries or a sprinkle of edible rose petals not only brighten the presentation but also complement the fruity layers. A dusting of cocoa powder or more crumbled Flake chocolate can add depth and a little extra decadence.

Side Dishes

This trifle stands superbly on its own, but if you want to pair it, light and simple accompaniments work best. Consider freshly brewed coffee, a glass of sparkling rosé, or even a tangy citrus sorbet to cleanse the palate between indulgent bites.

Creative Ways to Present

Instead of one large trifle, serve it in individual clear glasses or jars for a charming, personalized touch. Layering in small containers allows friends or guests to appreciate the colorful strata, making it a delightful visual and culinary treat.

Make Ahead and Storage

Storing Leftovers

Leftover trifle should be covered tightly and refrigerated. Due to the cream and custard, it’s best enjoyed within 2-3 days for optimal freshness and texture. The berries might start to release more juice over time, which can be delicious but may soften the sponge further.

Freezing

Freezing this trifle is not recommended because dairy components like whipped cream and custard do not freeze well and will separate upon thawing. Additionally, the texture of the jelly and berries can become watery. Enjoy it fresh for best results.

Reheating

This dessert should always be served chilled; reheating would ruin the textures that make this Raspberry Berry Trifle with Mini Lamingtons and Chocolate Cake Recipe so irresistible. Just keep it cold and plated beautifully for the perfect experience.

FAQs

Can I use fresh instead of frozen berries?

Absolutely! Fresh berries work wonderfully and provide a brighter flavor, especially if they are in season. Just be mindful that frozen berries release more juice, which adds extra moisture, so adjust the sugar accordingly.

What can I substitute for mini lamingtons?

If mini lamingtons aren’t available, small cubes of sponge cake dipped in chocolate and coconut flakes make a great substitute or simply use more chocolate cake pieces.

Can this trifle be made vegan?

With some ingredient swaps like dairy-free cream, custard, and vegan cake options, you can transform this recipe into a vegan dessert. Just ensure the jelly is made with plant-based gelatin alternatives.

How long should I chill the trifle before serving?

Chilling for at least four hours is essential to let the layers meld together, but overnight chilling is even better for flavors to deepen and textures to soft-set beautifully.

Can I prepare this trifle in individual portions?

Definitely! Building individual trifles in small glasses or jars makes for an elegant presentation and simplifies serving. Just layer the ingredients as you would in the big version.

Final Thoughts

This Raspberry Berry Trifle with Mini Lamingtons and Chocolate Cake Recipe is a celebration of vibrant fruits, creamy custard, and decadent chocolate combos that’s sure to brighten any dessert table. It’s straightforward enough for a casual weekend treat but impressive enough to serve at your next gathering. Give it a try—once you do, this layered delight will quickly become your favorite go-to for sharing joy in every bite.