Raspberry Cream Trifle

    Raspberry Cream Trifle

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    2hr


    4 people made this

    About this recipe: Who knew such a good use existed for stale sponge cake! This is a family recipe from ages past with modern touches from this generation. Great with chai!

    Ingredients
    Makes: 1 trifle

    • 6" stale sponge cake
    • raspberry jam
    • 400g tin raspberries in syrup
    • cream sherry
    • Custard
    • 8 large farm egg yolks
    • 2 tsp cornflour
    • 1 tablespoon vanilla extract
    • 600ml cream
    • 2 tablespoons caster sugar
    • Cream
    • 600ml cream
    • A little sugar to taste
    • Toasted almonds, glace cherries to decorate.

    Directions
    Prep:30min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:2hr 

    1. Cut cake into thick slices, sandwich together with jam and cut into rough chunks. Fit into base of a large, crystal bowl jigsaw-fashion, jamming them all together to cover the bottom. Soak with sherry liberally. Sprinkle over the raspberries and their syrup.
    2. Make the custard: In a bowl, 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 vigourously. 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.
    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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