Host Bridget Lancaster prepares Chocolate-Raspberry Trifle on Season 25, Episode 10 of America’s Test Kitchen. Why this works: For a showstopper chocolate-raspberry trifle that tasted as good as it ...

Add Yahoo as a preferred source to see more of our stories on Google. It’s hard to fathom why anyone would make a dish renowned for tasting “like feet” once, let alone twice, but that’s where I’ve ...

Who doesn't like trifle? Each component of this trifle is so special, from the simple but delicious sabayon to the homemade raspberry jelly. You will need to make the jelly the day before serving to ...

A simple trifle (no jelly), with ladyfinger biscuits from a packet, steeped in raspberry liqueur. More or less an assembly job: all you have to do is make the custard – or, if you can’t be bothered, ...

Maggie's trifle with its citrus curd, extra creamy sabayon and surprise raspberry jelly dollops is definitely one for special occasions. Bring the raspberry juice, sugar and water to a gentle simmer, ...

Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the ...

Easter is a time to indulge in your favourite treats but it can also be a time when many people can quickly get sick of eating too many chocolate eggs. Mary Berry’s celebration trifle is a “favourite” ...

Host Bridget Lancaster makes a showstopping Chocolate-Raspberry Trifle. Techniquely host Lan Lam shares tips for shaping doughs, and host Julia Collin Davison makes a celebratory Champagne Cocktail.

First, make the jelly. Put the gelatine into a bowl of cold water and soak for about ten minutes. Make a syrup by combing the caster sugar with 100ml of water and heating until the sugar is dissolved ...