LOCATION: Recipes >> Trifle Recipes >> Rich Raspberry Trifle
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Rich Raspberry Trifle
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Rich Raspberry Trifle
3 T raspberry jam (preserves)
12-16 trifle sponge cakes, or equivalent homemade sponge cakes
1 small glass medium sherry (can substitute brandy but sherry is traditional)
2 8-oz cans raspberries or 1 lb fresh fruit
1 packet raspberry jelly crystals (jello)
3 egg yolks
2 oz custard powder
2 T sugar
1 pint milk
1/2 pint double (whipping) cream
Glace cherries, angelica, ratafias or chopped nuts to decorate
Line the trifle bowl with jam. Place the sponge in the bowl and
soak with sherry. Strain the fruit and reserve juice. Scatter
the fruit on top of the sponge.
Use a enough boiling water to dissolve jelly crystals and make up
to 1 pint with water and strained fruit juice. Cool in fridge
until just beginning to set (ie still runny). Pour jelly over
raspberries assisting it if necessary, with a knife, to soak through
to the sponge cake. Cover and refrigerate while making custard.
Make the custard as follows: beat the egg yolks and mix together
with custard powder, sugar and a little milk taken from the 1 pint.
Heat the rest of the milk until almost boiling and add the custard
mixture, stirring constantly. Cook for 1 minute and remove from
heat. Allow to cool stirring to prevent skin from forming, then
pour over trifle.
Cover and refrigerate until set. Whip the cream, spread over trifle
and decorate as desired with cherries and angelica, ratafia biscuits
or chopped nuts. Serve chilled. Serves 8-10.
American equivalents:
BRITISH AMERICAN
1 T 1 1/2 T
1 pint 2 1/2 cups
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