Scottish Raspberry Trifle Dip makes the perfect summer dessert.Take it on picnics, bring it on road trips, or serve it when entertaining friends.

Scottish Raspberry Trifle Dip in a jar topped with fresh raspberries

Sweeten fresh raspberries and layer them with creamy custard and whipped cream. Then, dip in those shortbread cookies and enjoy!

Summer is here and I’m excited to be bringing you a delicious dessert dip that is tailor-made for dipping cookies.

This dessert is inspired by Scottish trifle (aka Tipsy Laird) that is usually served on special occasions and holidays and in my eyes, summer is definitely special enough to serve this trifle dip.

Dipping a Walkers shortbread cookie into the dip.

How long will this dip keep? This dip will keep for up to 5 days sealed and refrigerated so it’s a great make ahead dessert.

How to Make Scottish Raspberry Trifle Dip

  1. Fresh raspberries are mixed with sugar and slightly mashed.
  2. A custard is made by heating milk and sugar. Eggs and cornstarch are mixed in to thicken.
  3. Fresh cream is whipped
  4. The custard and raspberry mix are layered to complete the dip.
A collage showing the steps to making Scottish Raspberry Trifle Dip

More fruit recipes:

A side view showing the layers of custard, raspberry and cream through a glass jar

Scottish raspberry trifle dip in a sealable glass jar ready to be taken on a picnic
5 from 5 reviews

Scottish Raspberry Trifle

Janette
Fresh raspberries are sweetened and layered with creamy custard and sweetened whipped cream and it’s ready for dipping those shortbread cookies.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 6 ounces (170 grams) fresh raspberries, plus extra for garnish
  • 1 teaspoon granulated sugar
  • 1 cup 236 ml whole milk
  • ¼ cup 50 grams granulated
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • ½ cup (118 ml) heavy cream, cold
  • 1 teaspoon powdered sugar

Instructions
 

  • Add the raspberries to a bowl and mix in the granulated sugar, mashing the berries to turn them saucy but still chunky, refrigerate.
  • Add the milk and sugar to a small saucepan over medium heat and bring to a simmer.
  • While the milk is coming to a simmer whisk the egg yolk and egg in a large bowl. Whisk the cornstarch into the eggs until dissolved.
  • Whisk a little of the milk into the eggs to bring the eggs up to temperature.
  • Pour the egg mix back into the pan with the rest of the milk, whisking over medium low heat, whisk until thickened. Transfer to a bowl, put plastic wrap directly onto the custard to prevent a skin forming and refrigerate.
  • To a stand mixer or bowl using a hand mixer, add the heavy cream and powdered sugar. Whisk until stiff.
  • To a glass bowl, layer with custard, raspberry puree and cream. Top with fresh raspberries. Dip your favorite Walkers Shortbread.

Notes

Recipe yields 16 ounces, 2 cups of dip
Serving: 1, Calories: 108kcal, Carbohydrates: 7g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 66mg, Sodium: 28mg, Fiber: 1g, Sugar: 4g
Did you make this recipe?Please let us know by leaving a star rating and review!