Crafted by Professional Chef James Palmer Rosser, this luxurious raspberry trifle brings a touch of elegance to the festive table — a show-stopping dessert sure to impress guests throughout the Christmas season.

For the jelly:

1. Add the jelly cubes to a large jug and pour over the boiling water.
2. Whisk until the cubes have fully dissolved, then stir in the cold water.
3. Pour the jelly into your trifle bowl and drop in the raspberries and strawberries.
4. Leave to set completely in the fridge.

For the whipped cream:

Add the double cream and icing sugar to a large mixing bowl. Whisk until soft peaks form – light, fluffy, and just holding their shape.

To assemble:

Once the jelly has set, it’s time to build your trifle.

1. Slice the Swiss roll into 2cm rounds. Arrange the slices around the edges of the bowl, sliding down into the jelly, and fill in the centre.
2. Pour over the custard and smooth it out evenly.
3. Scatter over plenty of fresh raspberries and strawberries.
4. Spread or pipe the whipped cream over the top.
5. Finish with a sprinkle of freeze-dried raspberries, extra berries, and a few sprinkles for good measure.
6. Pop it in the fridge for about an hour so the layers settle beautifully before serving.

To serve:
Spoon out generous helpings and enjoy – layers of sweet jelly, soft sponge, creamy custard, and berries that taste like summer.

Professional Chef James Palmer Rosser has worked across the South East for a number of prestigious and Michelin starred eateries. He now heads up Kent Cookery School, where he shares his creative approach to food with cookery courses taught in a relaxed, informal setting where people of all abilities can come and learn, eat and make some great memories.

Find out more about the mouth-watering and comprehensive selection of cookery courses and classes run at Kent Cookery School, from Thai Street Food to Macaron Masterclasses, at kentcookeryschool.co.uk