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.
Prepares: 8 servings
- Preparation time: 35 minutes
- Standing time: 30 minutes
- Refrigeration time: At least 30 minutes
- 4 eggs, large (U.K.)/extra large (N.A.), yolks only
- 115g (4 oz) caster/white sugar (½ cup)
- 2 tbsp cornflour/cornstarch
- 300ml (10 fl oz) milk (1¼ cups)
- 1 tsp vanilla extract
- 8 trifle sponges or 1 packet lady fingers
- 4 tbsp raspberry conserve or jam
- 50ml (2 fl oz) sherry or framboise (¼ cup)
- 340g (12 oz) frozen raspberries (1½ cups), thawed
- 360ml (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.
- Pour the milk into a pan.
- Put the egg yolks, sugar, and cornflour in a bowl and take 2 tablespoons of milk from the pan. Whisk until blended and pale in colour, 2–3 minutes. Set aside.
- Stir the vanilla into the milk in the pan and bring to the boil. Then slowly pour the milk 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 for 30 minutes to cool.
- Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve or jam. Sandwich back together. Arrange in a single layer over the bottom of the glass dish or individual dishes.
- Drizzle the sherry or framboise over the sponges.
- Now scatter the raspberries on top.
- 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 trifle in the individual glass dishes. Chill for at least 30 minutes.
- Crush the biscuits into small pieces. Just before serving, sprinkle them over the cream.
- If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
Updated: August 1, 2018