Raspberry Peach Trifle Recipe – Swiss Roll & Vanilla Pudding Delight

Last Updated on 2 months by Neha Deshmukh

Raspberry Peach Trifle Recipe – Swiss Roll & Vanilla Pudding Delight

Hey everyone! If you’re looking for a dessert that’s both stunning and surprisingly easy to make, you’ve come to the right place. This Raspberry Peach Trifle is a family favourite – I first whipped it up for a friend’s birthday, and it was a total hit! It’s layers of sweet, creamy goodness, with a burst of fruity flavour in every bite. Trust me, it’s a showstopper that won’t keep you in the kitchen all day.

Why You’ll Love This Recipe

This trifle is the perfect balance of textures and tastes. The soft swiss roll, the tangy raspberries, the sweet peaches, and the creamy vanilla pudding all come together beautifully. It’s also incredibly adaptable – I’ll share some fun variations later on! Plus, it’s a no-bake dessert, which is a huge win in my book, especially during warmer months.

Ingredients

Here’s what you’ll need to create this delightful trifle:

• 1 box (approx. 85-100gm) raspberry jelly
• 425 gm canned peaches in sugar syrup
• 130 gm Jello Vanilla Pudding mix
• 3 cups (720ml) milk
• 200 gm whipping cream
• 2 packs (approx. 200-250gm total) strawberry swiss roll cake
• 300 gm frozen raspberries
• ¼ cup (50gm) sugar
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients! A few little tips to make things even easier:

• Swiss Roll Cake: Using a strawberry swiss roll adds a lovely flavour and a really interesting texture to the trifle. It’s a bit different from the traditional sponge fingers, and I love that!
• Jello Vanilla Pudding: This is my secret weapon for a quick and easy pudding layer. It sets beautifully and tastes amazing. You can find it in most supermarkets.
• Frozen Raspberries: Don’t feel like you have to use fresh! Frozen raspberries are super convenient and work perfectly well in this recipe. They release a gorgeous juice as they thaw, adding to the flavour.

Step-By-Step Instructions

Alright, let’s get baking (well, assembling!). It’s really simple, I promise.

1. First, prepare the raspberry jelly according to the package instructions. Pour it into a pan and let it set in the fridge for about an hour. This forms the base of our trifle.
2. While the jelly is setting, let’s get the raspberry compote going. In a bowl, mix the frozen raspberries, sugar, and vanilla extract. Set this aside to macerate – basically, let it sit and release all those lovely juices.
3. Now, cook the Jello vanilla pudding with the milk until it thickens. Keep stirring so it doesn’t stick! Once it’s nice and thick, take it off the heat and let it cool completely.
4. Time for the whipped cream! Whip the cream until stiff peaks form. Gently fold this into the cooled pudding mixture. This makes it light and fluffy.
5. Drain and chop the peaches, reserving the syrup – we’ll need that! Slice the swiss rolls and brush them with the reserved peach syrup. This keeps them nice and moist.
6. Grab a beautiful trifle dish (or any large glass bowl will do!). Arrange the swiss roll slices vertically around the edges of the dish. This creates a lovely border.
7. Layer half of the raspberry compote and peaches over the set jelly.
8. Spread half of the cream-pudding mixture over the fruit layer.
9. Repeat the layers with the remaining fruit and cream mixture.
10. Cover the trifle and refrigerate for at least 4 hours, or even better, overnight. This allows all the flavours to meld together. Before serving, garnish with fresh raspberries, peach slices, and a sprinkle of almond slivers.

Expert Tips

• Don’t rush the setting time! The longer the trifle sits, the better it tastes.
• For a more intense raspberry flavour, add a tablespoon of raspberry jam to the raspberry compote.
• If you’re worried about the swiss roll getting soggy, brush it with a little melted white chocolate before layering.

Variations

This trifle is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Use plant-based jelly, pudding, and whipping cream alternatives. There are some fantastic options available now! My friend, Priya, swears by the coconut whipped cream.
• Gluten-Free Adaptation: Simply use a gluten-free swiss roll cake.
• Spice Level: N/A – this is a sweet treat!
• Festival Adaptations: This trifle is perfect for celebratory gatherings like Diwali or Christmas, or even just a fun potluck with friends. It always disappears quickly!

Serving Suggestions

Serve chilled, and enjoy! A dollop of extra whipped cream on top is always a good idea. It pairs beautifully with a cup of chai or a glass of sparkling juice.

Storage Instructions

Leftover trifle can be stored in an airtight container in the refrigerator for up to 3 days. It might get a little softer over time, but it will still taste delicious!

FAQs

1. Can I make this trifle a day ahead?

Absolutely! In fact, I recommend it. Making it a day ahead allows the flavours to really develop.

2. What other fruits can I use in this trifle?

You can get creative! Strawberries, blueberries, mangoes, or even pineapple would all be delicious additions.

3. Can I use fresh raspberries instead of frozen?

Yes, you can! Use about 300gm of fresh raspberries.

4. What is the best way to prevent the Swiss roll from getting soggy?

Brushing the swiss roll with the reserved peach syrup (or a little melted white chocolate) helps to create a barrier.

5. Can I substitute the vanilla pudding with a different flavour?

Definitely! Chocolate, butterscotch, or even cheesecake pudding would all work well.

Enjoy making (and eating!) this Raspberry Peach Trifle. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out.