LOCATION: Recipes >> Trifle Recipes >> Rich Raspberry Trifle
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Rich Raspberry Trifle
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Rich Raspberry Trifle
3 tablespoons raspberry jam
14 single trifle sponge cakes or equivalent
1 small glass medium sherry
2 cans (8 oz) raspberries or 1 lb fresh fruit
1 package raspberry jelly crystals
3 single egg yolks
2 oz custard powder
2 tablespoons sugar
1 pint milk
1/2 pint double whipping cream
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.
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