Raspberry Trifle to Die For

15 m
30 m
Ready in:
45 m
Traiditional refreshing English dessert Trifle is a perfect treat for Christmas!
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Servings: 8
1 (9 inch) sponge cake, cut in cubes
Seedless raspberry jam
1 cup
Fresh/frozen but thawed raspberries
8 ounces
Heavy cream
10 fluid ounces
3 egg yolks
White sugar
3 tablespoons
Heavy cream
10 fluid ounces
Sliced almonds
2 ounces
  1. Spread some jam on each piece of cake and layer them on the bottom of a large glass bowl. Place raspberries on top of cake.
  2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. Meanwhile, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir energetically. Return mixture to pan over low heat and cook, constantly stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  3. Meanwhile, whip 10 fl oz. cream until soft peaks form. Toast almonds in the preheated to 300°F /150°C/Gas Mark 2 oven, giving a frequent stir, until golden, 2 to 10 minutes.
  4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds and decorate with any available berries. Chill for 2 hours before serving.
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