English Trifle to Die For recipe

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Ingredients

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Nutrition Info

566 calories
carbohydrate: 63.6 g
cholesterol: 178.7 mg
fat: 33.2 g
fiber: 3.3 g
protein: 6.7 g
saturatedFat: 18.1 g
servingSize: -
sodium: 349.6 mg
sugar: 31.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

  2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, 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 vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

  3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

  4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Recipe Yield

1 trifle

Recipe Note

A traditional English trifle all children in the UK grow up eating on high days and holidays.

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