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Sunday Trifle
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Extra time:35min chilling ›
Ready in:1hour
- 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.
- Pour the cooled custard over the sponge cakes.
- Whip the cream but not too stiffly then spread over the custard.
- Sprinkle with the flaked almonds and chill for a couple of hours before serving.
- Custard Make a custard by gently heating 300g cream in a small saucepan.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(103)
Reviews in English (86)
This trifle was delicious and a big hit with everyone! I have tried trifle with instant pudding this beats it hands down. A note of caution: As a reviewer noted below custart recipe does NOT cover it at all. Be prepared to double or possibly even triple the custard portion of the recipe. It is worth it though. I used ladyfingers which were wonderful. I used strawberry jam and cut up fresh strawberries and bananas and layered it in the trifle. Delicious! - 01 Dec 2003 (Review from Allrecipes USA and Canada)
This was so easy! I wanted to fill my trifle bowl to the top, so I used 2 frozen 1 lb. Sara Lee pound cakes. I spread some of the cubes with raspberry curd and some with good raspberry jam. This added some really cool color contrast. I also made more whipped cream (with a little rum and vanilla) and extra custard (added vanilla there too). My guests adored it as did I!! - 21 Feb 2005 (Review from Allrecipes USA and Canada)
when i was a lil girl my dad used to make a trifle on highdays and this is what it should taste like its great,thanks dear polly - 21 Jan 2002 (Review from Allrecipes USA and Canada)