Raspberry ginger trifle

Raspberry ginger trifle

Pana Chocolate, The Recipes
30 mins
Armelle Habib, Chris Middleton

The humble trifle, a Christmas favourite in many Australian households, is an easy dessert to create using raw, organic ingredients. Our ginger jam scroll adds a summery freshness that cuts through the creamy vanilla custard and sweet raspberry jam. Once you add some jelly and fresh, seasonal fruit, it’s a winner, whatever the occasion.


Quantity Ingredient
1 quantity see method for ingredients
1 quantity see method for ingredients
seasonal fruit, sliced, to garnish
baby herbs, to garnish

Ginger jam scroll

Quantity Ingredient
90g fine desiccated coconut
90g nut flour
pinch himalayan pink salt
grated fresh ginger, to taste
1 lemon, zested
90ml coconut nectar
100g see method for ingredients


Quantity Ingredient
70g fruit puree
1 tablespoon rice malt syrup
1 tablespoon psyllium husks
chilli, optional


Quantity Ingredient
food processor


  1. To make the ginger jam scroll, blitz the coconut and nut flour together until the mixture becomes super fine. Pour the mixture into a bowl and mix in the salt, ginger and lemon zest.
  2. Massage the coconut nectar into the mixture until all the ingredients are well combined.
  3. Roll the mixture out between two sheets of baking paper until approximately 5 cm thick.
  4. Remove the top sheet of baking paper and spread the raspberry jam onto the mixture.
  5. Using the bottom layer of baking paper to help you, roll the mixture up to form a jam cake roll.
  6. Put on a tray and set in the fridge for approximately 15 minutes, then cut into 1 cm thick slices when ready to assemble.
  7. To make the jellies, blend the fruit purée and rice malt syrup in a high-speed blender until smooth.
  8. Pour the mixture into a bowl and stir the psyllium husks through.
  9. Allow the mixture to sit until it thickens and becomes gelatinous.
  10. This should take about 10 minutes.
  11. Transfer the mixture to a piping bag and pipe 16 dots the size of marbles onto a tray.
  12. Set in the fridge for 10 minutes.
  13. Assembly:

    Layer four slices of ginger jam scroll into a serving glass with 1 tablespoon of custard, 1 tablespoon of raspberry jam and four fruit jellies, and garnish with seasonal fruit and baby herbs.
refined sugar-free
dairy free
gluten free
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