Raspberry and Almond Trifle | The Collective, great dairy...no bull

raspberry, almond and sloe gin biscotti trifle

One to try over the festive period, our raspberry, almond and sloe gin trifle layered with Raspberry Trifle yoghurt really is mouthwatering… it’s a real Christmas crowd-pleaser!


Serves 12


Alrighty, you’ll need:

  • 1 large bag of amoretti biscuits
  • 200ml sloe gin
  • 200g frozen raspberries
  • 1 tbsp. icing sugar
  • 200g fresh raspberries
  • 600ml double cream
  • 1 1⁄2 tubs of The Collective’s Raspberry Trifle yoghurt
  • 50g flaked almonds
  • 5 biscotti biscuits



Now you need to:

  • Pour 200ml of sloe gin into a flat tray or tub. Measure how many Amoretti biscuits fit one layer of your trifle dish, and soak four times that number – we soaked 32!
  • Make the raspberry coulis by popping the frozen raspberries in a pan and softening on a high heat with 1 tbsp. of icing sugar. Reduce this down until the liquid thickens and looks syrupy. Place in the fridge (or freezer) to cool.
  • Whip the double cream until just stiff, but still free enough to work with (if you whip it too stiff, it’s hard to layer into the dish!)
  • Now the fun part – layer that trifle! (You can either do this with spoons, or piping bags, whichever takes your fancy)
  • I start with a double layer of soaked amoretti biscuits, followed by a layer of Raspberry Trifle yoghurt, followed by whipped cream, fresh raspberries, raspberry coulis, and then I repeat this until the bowl is full.
  • Top with flaked almonds, crumbled biscotti biscuits, and a few freeze-dried raspberries!


If you have a go at our raspberry and almond trifle, then share it with us on social media and tag us in your creations!

Facebook – thecollectiveinuk

Twitter – collectivedairy

Instagram – thecollectiveuk


Credit: Sasha Holt


raspberry almond trifle


raspberry almond trifle