Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.
- Preparation time: 35 minutes
- Standing time: 1 hour
- Refrigeration time: At least 30 minutes
- 4 eggs, large (U.K.)/extra large (N.A.), yolks only
- 115 g (4 oz) caster/superfine sugar (½ cup)
- 2 tbsp cornflour/cornstarch
- 300 ml (10 fl oz) milk (1¼ cups)
- 1 tsp vanilla extract
- 8 trifle sponges or 1 packet lady fingers
- 4 tbsp raspberry conserve or jam
- 50 ml (2 fl oz) sherry or framboise (¼ cup)
- 340 g (12 oz) frozen raspberries (1½ cups), thawed
- 360 ml (12 fl oz) double/whipping or heavy cream (1½ cups)
- 3 ratafias or amaretti biscuits
- You will also need a large flat bottomed glass dish or 8 individual glass dessert dishes.
- First pour the milk into a pan.
- Now put the egg yolks, sugar, and cornflour/cornstarch in a bowl and add 2 tablespoons of milk taken from the milk in the pan. Using an electric whisk, whisk until the mixture is pale in colour and has thickened, 2–3 minutes. Set aside.
- Stir the vanilla into the milk and bring to the boil. Then slowly pour onto the egg mixture, stirring constantly. When smooth, pour the mixture back into a clean pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
- Pour into a bowl and cover the surface of the custard with cling film to prevent it forming a skin. Leave to become cold.
- Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve. Now sandwich back together and arrange them in a single layer over the bottom of the glass dish or individual dishes.
- Drizzle the sherry or framboise over the sponges.
- Now spoon the raspberries on top of the sponges (you may not need all the juice that has come from thawing the raspberries).
- Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little and then whisk in the cream until combined. Pour over the raspberries.
- Whisk the remaining cream until soft peaks form.
- Now to decorate the top. Put dollops of cream around the edge of the trifle in the large glass dish or spoon one dollop on top of the trifles in the individual glass dishes. Chill for at least 30 minutes.
- Meanwhile, crush the biscuits into small pieces and, just before serving, sprinkle over the cream.
- If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
Updated: December 30, 2019