Rating: 5 stars 4.7
106 Ratings
  • 5 star values: 87
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
1 trifle
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

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  • 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 Facts

566 calories; protein 6.7g; carbohydrates 63.6g; fat 33.2g; cholesterol 178.7mg; sodium 349.6mg. Full Nutrition
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