Description
This Easy English Trifle combines layers of creamy custard, raspberry jelly, and delicious sponge cake. Perfect for gatherings, its rich flavors and simple steps make it a favorite for dessert lovers.
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
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml / 1½ cups double cream
- 4 tbsp icing sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly according to the package instructions and pour it into a trifle bowl. Let it cool for about 20 minutes, then refrigerate for 1½ hours until thick and syrupy. Add the raspberries and return it to the fridge to set for 4-5 hours.
- Cook the custard as directed on the package over low heat, stirring constantly. Once thick, strain it for a smoother texture. Cover with plastic wrap to prevent a skin from forming and allow to cool for about 15 minutes.
- Slice the sponge roll and arrange the pieces along the sides and bottom of the trifle bowl. Drizzle raspberry liqueur over the cake pieces, avoiding the sides.
- Pour the custard over the sponge until it reaches the top of the bowl. Let it come to room temperature, then chill in the fridge for a couple of hours.
- Whip the double cream with icing sugar until soft and floppy. Spoon this mixture over the custard and decorate with pomegranate seeds and pistachios.
Notes
For a lighter version, use plant-based alternatives for milk and cream.
You can substitute raspberry jelly with any other flavored jelly according to preference.
For extra flavor, layer in some sliced fresh fruits between the sponge and custard.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg