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English Trifle to Die For
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Decadent raspberry sponge cake with layers of jam, fresh raspberries, creamy custard, fluffy whipped cream, and crunchy toasted almonds.
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
  • 2 ounces sliced almonds
Instructions:
  • Spread a thin layer of jam on each cake piece and arrange them at the bottom of a spacious glass bowl. Scatter raspberries over the cakes.
  • In a medium saucepan over medium heat, warm 10 fl. oz. cream. While the cream is heating, whisk together egg yolks and sugar until pale yellow and smooth. Strain the yolk mixture into a clean bowl. Gradually pour the hot cream into the egg yolks, stirring vigorously. Return the mixture to the pan over low heat and cook, stirring, until thick enough to coat the back of a spoon. Remove from heat and let it cool.
  • After setting the custard aside to cool, whip 10 fl oz. cream until soft peaks form. Spread almonds on a baking sheet and toast in a 300-degree oven or toaster oven, stirring occasionally, until golden, for about 2 to 10 minutes.
  • Smooth the chilled custard over the cake in the bowl, then generously layer it with airy whipped cream and sprinkle with toasted almonds. Allow to chill for 2 hours before indulging in this delightful treat.

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