Raspberry Trifle Cake

“A really easy to assemble dessert that is the prettiest shade of pink. The recipe asks for a spring-form pan, but I made this in a lovely footed glass bowl which looked great. We don't much like white chocolate so would use dark next time.”

Ingredients Nutrition


  1. Grease a 20cm springform pan. Line base and side with baking paper extending it 2 cm above edge of pan.
  2. Combine the raspberries, sugar and 1/4 cup of water in a pan. Stir over a low heat until the sugar is dissolved, then bring to the boil. Remove from the heat and refrigerate until cool. Set aside 1/4 cup of syrup to spoon over roll slices (top and bottom).
  3. Cut each jam roll into five even pieces then arrange half the slices over the base of the pan. Spoon half the reserved syrup over.
  4. Sprinkle gelatine over extra water in a heatproof jug. Stand jug in pan of simmering water and stir over heat until dissolved. Remove and cool to room temperature.
  5. Beat mascarpone in a large bowl until smooth. Add raspberry mixture and gelatine mixture.
  6. Combine cream and icing sugar in a bowl. Beat with elecric mixture until soft peaks form. Fold cream into mascarpone mixture until combined.
  7. Spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling. Spoon remaining reserved syrup over them.
  8. Cover and refrigerate over night or until the filling is set.
  9. Transfer to a plate, brush top with jam and decorate with shaved white chocolate.

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