As I gathered the ingredients for Colin’s raspberry and panna cotta trifle, the bright red raspberries practically sang their invitation to join a creamy, dreamy dessert. This festive treat transforms simple ingredients into an impressive centerpiece, perfect for cozy holiday gatherings. The airy panna cotta pairs beautifully with the tangy berries, creating a light dessert that feels indulgent yet refreshingly satisfying. One of the best perks? You can assemble it ahead of time, freeing you from last-minute kitchen chaos while still delighting your guests. Ready to make a show-stopping conclusion to your festive meal? Trust me—you won’t want to miss this one!
Why Is This Trifle So Irresistible?
Light and Luxurious: The combination of silky panna cotta and berries offers a luxurious feel, making each bite a delightful experience.
Eye-Catching Presentation: With its beautiful layers and vibrant colors, this dessert is a stunning showpiece that will impress your guests.
Effortless Preparation: Designed to be made in advance, this recipe allows you to enjoy your time with loved ones rather than being stuck in the kitchen.
Customizable Layers: Feel free to swap out raspberries for other seasonal fruits like strawberries or cherries, adding a personal touch to your trifle.
Perfectly Balanced Flavor: The blend of creamy, fruity, and slightly tangy elements creates a harmonious and festive flavor profile that complements any holiday meal.
Want something savory to pair with this dessert? Check out my Wholesome Summer Corn for a delicious side!
Colin’s Raspberry and Panna Cotta Trifle Ingredients
For the Panna Cotta
- 900ml thickened cream – Provides richness and creaminess for the panna cotta.
- 500ml full-cream milk – Adds a smooth texture; can substitute with a non-dairy cream for a lighter version.
- 2 cinnamon quills – Infuses warm spice notes into the panna cotta.
- 2 tsp ground nutmeg – Enhances the festive flavor profile; optional for those who prefer something simpler.
- 2 bay leaves – Adds a subtle aromatic depth; can be omitted if desired.
- 1 vanilla bean (halved and scraped) – Offers natural vanilla flavor; can replace with 1 tsp vanilla extract.
- 1/2 cup honey – Sweetens the panna cotta with a floral note; can substitute with maple syrup for a vegan option.
- 7 platinum-strength gelatine leaves – Creates the proper texture for panna cotta; alternatives include agar-agar for a vegetarian substitute.
- 1 cup Greek-style yoghurt – Adds tanginess and creaminess; plain yogurt can replace Greek style if needed.
For the Raspberry Cream
- 300ml thickened cream – Essential for the richness of the raspberry layer.
- 2 Tbsp icing sugar mixture – Sweetens the raspberry cream; can be adjusted based on sweetness preference.
- 1/4 cup Greek-style yoghurt (for raspberry cream) – Enhances texture and adds tanginess.
- 8 x 125g punnets raspberries – Primary fruit for both layers; consider using strawberries or mixed berries for variety.
For the Assembly
- 6 choc mini sponge rolls, in 2cm slices – Provides texture; can use vanilla sponge for a different flavor.
- 6 mini jam sponge rolls, in 2cm slices – Additional texture and sweetness; optional if you want a simpler version.
- Shaved dark chocolate and mint leaves (optional, for decoration) – Enhances visual appeal and adds contrast; can exclude if chocolate is not preferred.
Prepare to impress with this beautiful Colin’s raspberry and panna cotta trifle. Your guests will rave about this festive delight!
Step‑by‑Step Instructions for Colin’s Raspberry and Panna Cotta Trifle
Step 1: Make the Panna Cotta
In a medium saucepan, combine 900ml thickened cream, 500ml full-cream milk, 2 cinnamon quills, 2 tsp ground nutmeg, 2 bay leaves, 1 halved vanilla bean (scraped), and 1/2 cup honey. Heat the mixture over medium-low, stirring gently until steaming but not boiling, about 5-7 minutes. Meanwhile, soak 7 platinum-strength gelatine leaves in cold water for 5 minutes, then stir into the warm mixture until fully dissolved. Cool it to room temperature, whisk in 1 cup Greek-style yoghurt, and refrigerate until set, approximately 3-4 hours.
Step 2: Prepare the Raspberry Cream
While the panna cotta sets, prepare the raspberry cream. In a mixing bowl, whip 300ml thickened cream with 2 tablespoons icing sugar until soft peaks form, about 3-5 minutes using an electric mixer. Gently fold in 1/4 cup Greek-style yoghurt and approximately 2 punnets of raspberries, creating a light and airy consistency. Transfer the mixture to the refrigerator to chill while the panna cotta continues to set.
Step 3: Assemble the Trifle
Once the panna cotta has fully set, it’s time to assemble Colin’s raspberry and panna cotta trifle! In a trifle dish, start by layering the panna cotta as the base, followed by a layer of sliced choc mini sponge rolls and a handful of the remaining raspberries. Repeat these layers until the dish is full, ensuring a colorful presentation. Finally, top with the chilled raspberry cream, smoothing it out carefully to create an elegant finish.
Step 4: Add Finishing Touches
To enhance the visual appeal and flavor, add any final touches. Sprinkle additional raspberries, shaved dark chocolate, and fresh mint leaves on top as a garnish. If making ahead, cover the trifle with plastic wrap and refrigerate until serving. This allows the flavors to meld beautifully. Reserve the toppings to maintain freshness and vibrant color just before enjoying this festive delight.
Colin’s Raspberry and Panna Cotta Trifle Variations
Feel free to explore these delightful twists on the classic trifle, allowing you to make it your own!
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Fruit Swap: Try using strawberries or cherries for a different fruit flavor. Each berry brings its unique taste, making the trifle fresh and creative.
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Dairy-Free Delight: Substitute full-cream milk with almond or coconut milk and swap the dairy cream for coconut cream. This creates a lighter, tropical version that everyone will enjoy.
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Chocolate Layer: Replace some of the panna cotta with a layer of chocolate mousse. This indulgent twist adds richness, making every bite even more decadent.
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Nutty Crunch: Add crushed nuts like almonds or hazelnuts between layers for a delightful crunch. This extra texture complements the creaminess beautifully!
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Spiced Yogurt: Enhance the raspberry cream by using flavored yogurt, such as vanilla or lemon, for an extra zing. This change elevates the flavor profile perfectly!
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Surprising Citrus: Incorporate lemon or orange zest into the panna cotta mix for a refreshing citrus punch that brightens the desert.
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Mini Versions: Create individual trifles in small glasses for a charming presentation. Guests will love their own personal servings of this festive treat!
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Layered Parfait: Serve the ingredients in a clear cup without the gelatine for a quick and visually tantalizing parfait. It’s a delightful alternative for a casual treat.
Whatever variation you choose, I guarantee a delightful experience that complements your festive meals. And if you’re craving other flavors, don’t miss Coconut Panna Cotta or try my savory Egg Cheese Toasts for a complete feast!
How to Store and Freeze Colin’s Raspberry and Panna Cotta Trifle
Fridge: Keep the assembled trifle covered in the refrigerator for up to 3 days. It’s best to add fresh toppings right before serving for optimal texture and taste.
Freezer: If you need to freeze the panna cotta separately, cover it tightly for up to 2 months. Thaw in the fridge overnight before assembling with sponge and raspberries.
Room Temperature: Avoid leaving the trifle at room temperature for more than 2 hours to maintain its creamy texture and prevent spoilage.
Reheating: You won’t need to reheat this dessert, as it’s best enjoyed cold. Simply enjoy the delightful layers of Colin’s raspberry and panna cotta trifle straight from the fridge!
Expert Tips for Colin’s Raspberry and Panna Cotta Trifle
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Prep Ahead: Start making the trifle a night before serving. This allows flavors to meld beautifully, enhancing the overall taste of Colin’s raspberry and panna cotta trifle.
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Fresh Toppings: Add the fresh raspberries, chocolate, and mint leaves only right before serving. This will ensure a vibrant appearance and optimal texture.
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Perfect Layering: Experiment with the thickness of the layers. Adjust the sponge cake and panna cotta ratio according to your sweetness preference, creating a balance that’s just right for you.
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Gelatine Alternatives: If you’re vegetarian, consider using agar-agar instead of gelatine leaves to achieve the same delightful texture in your panna cotta.
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Fruit Variations: Don’t be afraid to swap out raspberries for other seasonal fruits like strawberries or cherries. It invites a fun twist on the classic recipe while keeping it festive!
What to Serve With Colin’s Raspberry and Panna Cotta Trifle?
As you prepare to indulge in this delightful dessert, consider complementing it with flavors that enhance the grace of your festive meal.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits brightens the table and adds freshness that pairs beautifully with the creamy trifle. The natural sweetness balances the richness of the panna cotta and adds a pop of color.
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Toasted Almonds: Crunchy, toasted almonds offer a wonderful contrast to the soft textures. Toss them over the trifle or serve them on the side for a delightful nutty bite that enhances overall enjoyment.
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Chocolate Biscotti: These crispy, chocolatey cookies provide a satisfying crunch. Dipping them into a warm beverage as you savor the trifle creates a lovely harmony of flavors and textures.
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Mint Tea: A light mint tea acts as a refreshing palate cleanser. Its herbal notes uplift the rich flavors of the dessert, making it a perfect beverage to sip alongside the trifle, enhancing the festive experience.
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Lemon Sorbet: Bright and tangy, this frozen treat cleanses the palate between bites. Its citrusy brightness contrasts deliciously with the sweet panna cotta, offering a refreshing break from the richness.
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Classic Vanilla Ice Cream: A scoop of silky vanilla ice cream alongside the trifle adds an extra layer of creaminess that fits perfectly with the raspberry notes while ensuring a sweet indulgence.
Choose any combination of these pairings to elevate your dessert experience, ensuring your feast is memorable and delightful!
Make Ahead Options
These Colin’s raspberry and panna cotta trifle treats are perfect for busy home cooks looking to save time while still impressing guests! You can prepare the panna cotta up to 3 days in advance; simply make it, cool to room temperature, and refrigerate until set. Additionally, the raspberry cream can be whipped and stored for up to 24 hours in the fridge to maintain its light texture. When you’re ready to serve, assemble the trifle by layering the panna cotta, sponge, and raspberries, then top with the raspberry cream and any fresh garnishes. This way, you’ll have a stunning, flavor-infused dessert with minimal last-minute effort but just as delicious results!
Colin’s Raspberry and Panna Cotta Trifle Recipe FAQs
How do I choose ripe raspberries for the trifle?
Absolutely! Look for raspberries that are bright red, plump, and evenly colored. Avoid any berries that have dark spots all over or feel mushy, as they may be overripe. Fresh raspberries should have a slight sheen and should easily pull away from the stem.
How should I store the assembled trifle?
You can keep the assembled Colin’s raspberry and panna cotta trifle covered in the refrigerator for up to 3 days. To maintain the best texture and flavor, I recommend adding any fresh toppings just before serving. This way, the raspberries stay vibrant and the whipped cream remains perfect!
Can I freeze the panna cotta?
Yes, you absolutely can freeze the panna cotta! Cover it tightly in an airtight container or freezer-safe bag for up to 2 months. When you’re ready to assemble your trifle, thaw the panna cotta in the fridge overnight. This will help maintain its silky texture!
What should I do if my panna cotta doesn’t set?
Oh no, that can happen! If your panna cotta doesn’t set, it could be due to not using enough gelatin or not dissolving it correctly. First, ensure that you soak the gelatine leaves in cold water before adding them to the warm mixture. If it still doesn’t set properly, you can try gently reheating the panna cotta mix and re-adding more gelatin (dissolved in warm water) while stirring continuously. Then, chill it again, and it should firm up!
Is this trifle safe for people with allergies?
Very good question! Colin’s raspberry and panna cotta trifle contains dairy (cream, milk, yoghurt), gelatin, and potentially allergens based on the sponge rolls used. If you have a gelatin allergy, consider using agar-agar as a substitute. For a vegan version, substitute all dairy ingredients with plant-based alternatives, and utilize maple syrup instead of honey. Be sure to check all labels for potential allergens based on your specific dietary restrictions.
Can I prepare the trifle in advance?
Yes, certainly! Preparing Colin’s raspberry and panna cotta trifle a day before serving is a fantastic idea. It allows the flavors to meld beautifully for an enhanced taste experience. Just remember to keep it covered and add any fresh toppings just before you’re ready to serve, to keep everything looking fresh and delicious!
Colin’s Raspberry and Panna Cotta Trifle: A Festive Delight
Ingredients
Equipment
Method
- In a medium saucepan, combine 900ml thickened cream, 500ml full-cream milk, 2 cinnamon quills, 2 tsp ground nutmeg, 2 bay leaves, 1 halved vanilla bean (scraped), and 1/2 cup honey. Heat over medium-low until steaming but not boiling, about 5-7 minutes. Meanwhile, soak 7 platinum-strength gelatine leaves in cold water for 5 minutes, then stir into the warm mixture until fully dissolved. Cool to room temperature, whisk in 1 cup Greek-style yoghurt, and refrigerate until set, approximately 3-4 hours.
- While the panna cotta sets, prepare the raspberry cream by whipping 300ml thickened cream with 2 tablespoons icing sugar until soft peaks form, about 3-5 minutes using an electric mixer. Gently fold in 1/4 cup Greek-style yoghurt and approximately 2 punnets of raspberries. Transfer to the refrigerator to chill.
- Once the panna cotta has set, assemble the trifle in a trifle dish by layering the panna cotta, sliced choc mini sponge rolls, and remaining raspberries. Repeat until the dish is full, then top with chilled raspberry cream.
- Add finishing touches with additional raspberries, shaved dark chocolate, and fresh mint leaves. If making ahead, cover the trifle with plastic wrap and refrigerate until serving.
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