Description
This Easy English Trifle features layers of raspberry jelly, fresh raspberries, and creamy custard, all nestled within soft sponge cake. It’s a delightful and simple dessert perfect for any gathering.
Ingredients
Scale
- 135g / 2 cups raspberry jelly
- 125g / 1 cup fresh raspberries
- 500g / 17 oz raspberry or strawberry cream sponge roll
- 1½ uk pints / 3½ us cups whole milk
- 1/2 uk pint / 1/2 us cup double cream/heavy whipping cream
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml /1½ cups double/whipping cream
- 4 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly following the package instructions and pour it into a trifle bowl. Allow it to cool for 20 minutes, then refrigerate for 1½ hours until it thickens. Add raspberries and chill until fully set, about 4-5 hours.
- Prepare the custard per the package instructions. Cook slowly, whisking constantly to avoid lumps. Strain the custard for a silky texture and cool with plastic wrap on top to avoid skin forming.
- Slice the sponge roll and arrange it along the sides and base of the trifle bowl. Sprinkle raspberry liqueur over the cake base while avoiding the sides.
- Pour the custard over the sponge pieces until it reaches the top. Allow it to reach room temperature, then refrigerate for a couple of hours.
- Whip the cream with icing sugar until soft and fluffy, then spoon it over the custard. Decorate with pomegranate seeds and pistachios or extra raspberries.
Notes
For added flavor, use flavored liqueur on the sponge cake.
Ensure the jelly is fully set before adding the raspberries for best presentation.
Feel free to substitute with your favorite berries for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg