English Trifle

    English Trifle

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    1hr30min


    1 person made this

    About this recipe: Old family recipe given modern touches from this generation.This will keep refrigerated overnight but a lot of liquid collects in the bottom and it doesn't look very attractive - still tastes great though.

    Ingredients
    Serves: 12 

    • 15cm sponge cake (stale)
    • Raspberry jam
    • 440g raspberries in syrup
    • 125ml cream sherry
    • 8 large egg yolks
    • 2 teaspoons cornflour
    • 1 tablespoon vanilla essence
    • 2 1/2 cups heavy cream
    • 2 tablespoons caster sugar
    • 2½ cups cream
    • a little sugar to taste
    • toasted almonds and glace cherries to decorate

    Directions
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Cut cake into thick slices, sandwich together thickly with jam and cut into rough chunks. Fit into base of a large bowl jigsaw-fashion, jamming them all together to cover the bottom. Soak well with the sherry. Sprinkle over the raspberries and their syrup.
    2. To make the custard: Beat together the egg yolks, cornflour, vanilla and sugar. Bring the cream to the boil (I use a microwave) and pour over the yolks whisking vigorously. Return the bowl to the microwave and heat, whisking frequently until the custard has thickened. Do not over-heat or it may curdle. It should just start to bubble in the middle.
    3. Pour custard over the fruit and allow to go absolutely cold. Chill, covered, in the refrigerator for an hour till cold.
    4. Just before serving, whip the cream until floppy (do not over-beat) and spread over the top. Decorate with cherries and almonds.
    5. This will keep refrigerated overnight but a lot of liquid collects in the bottom and it doesn't look very attractive - still tastes great though

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