Raspberry and prosecco jelly recipe

Raspberry and prosecco jelly for Danielle Alvarez's trifle.
Raspberry and prosecco jelly for Danielle Alvarez's trifle. Photo: William Meppem

Remember to buy another punnet of raspberries to decorate your finished trifle.


1kg raspberries (frozen is fine)

1 litre water

700g sugar

juice of 1 lemon

100ml prosecco

5 sheets titanium strength gelatin sheets


1. Combine the berries, water, sugar and lemon in a pot and bring to a simmer. Simmer until raspberries are broken down, about 8-10 minutes. Remove from heat and allow to cool for a couple of hours in the fridge. 

2. Pass this mix through a fine sieve to remove the seeds, then add the prosecco. In a small bowl, bloom your gelatin sheets in cold water until they are soft and pliable then remove from the water. Squeeze out the excess liquid and put the sheets in a small pot with half a cup of the raspberry liquid. Gently warm this mix to just dissolve the gelatin. Be careful not to heat it too much or the gelatin will deactivate. Immediately stir this into the rest of the raspberry mix, pour into a large container and refrigerate overnight to set. 

Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe.