Sunday Trifle

    Sunday Trifle


    16 people made this

    This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.

    Serves: 8 

    • 1 sponge cake, cut in cubes
    • 1 cup seedless raspberry jam, or as needed
    • 200g fresh raspberries, or more if preferred
    • 300ml thickened cream
    • 60g toasted flaked almonds.
    • Custard
    • 300ml thickened cream
    • 3 egg yolks
    • 3 tablespoonswhite sugar

    Preparation:10min  ›  Cook:15min  ›  Extra time:35min chilling  ›  Ready in:1hour 

    1. Spread raspberry jam onto each piece of sponge cake. Then break the sponge cakes into pieces and place in bottom of large glass bowl. Sprinkle over the fresh raspberries.
    2. Pour the cooled custard over the sponge cakes.
    3. Whip the cream but not too stiffly then spread over the custard.
    4. Sprinkle with the flaked almonds and chill for a couple of hours before serving.
    5. Custard Make a custard by gently heating 300g cream in a small saucepan.
    6. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth then strain into clean bowl.
    7. Pour the warm cream into it and stir continually. Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon. Remove it from the heat and leave to cool down.

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