Traditional British Trifle
A layered English dessert made with sponge cake, fruit, custard, and whipped cream.
Ingredients
- ●1 1/2 cups Sponge cake
- ●1 cup Raspberry jam
- ●1 cup Fresh raspberries
- ●1/4 cup Sherry or other dessert wine (optional)
- ●2 cups Heavy cream
- ●2 tablespoons Granulated sugar
- ●4 large Egg yolks
- ●2 tablespoons Unsalted butter
Instructions
- 1
Cut the sponge cake into 1-inch cubes and set aside.
- 2
In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.
- 3
In another bowl, whisk together the egg yolks and sherry (if using).
- 4
In a saucepan, combine the egg yolk mixture, unsalted butter, and 2 cups of heavy cream.
- 5
Bring the mixture to a simmer and cook over low heat, stirring constantly, until the mixture thickens.
- 6
Remove the saucepan from the heat and let cool to room temperature.
- 7
In a large bowl, combine the cooled custard mixture with the whipped cream and mix until well combined.
- 8
To assemble the trifle, place a layer of sponge cake in the bottom of a large bowl or individual glasses.
- 9
Top the cake with a layer of raspberry jam, followed by a layer of fresh raspberries.
- 10
Repeat the layers two more times, ending with a layer of whipped cream on top.
- 11
Cover the bowl or glasses with plastic wrap and refrigerate for at least 2 hours before serving.