English Trifle to Die For

62 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 2 hr 45 min

“A traditional English trifle all children in the UK grow up eating on high days and holidays. ” - by Polly Welby

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

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Metric US

Original recipe yields 1 trifle

Directions

Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
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.
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.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition

Amount Per Serving (8 total)

Calories
566 cal
28%

Fat
33.2 g
51%

Carbs
63.6 g
21%

Based on a 2,000 calorie diet

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Reviews (62)

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147

Jennifer

Nov. 19, 2005

"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..." See more 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!"

CHRISTYA

Feb. 21, 2005

"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 add..." See moreed 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!!"