Raspberry Trifle Recipe
|
Sunday February 28, 20103 comments
This classic is one of my favourite British desserts. Ideal as an indulgent weekend treat, but also easy to make for guests, it looks gorgeous served in pretty glass dishes or vintage china cups. 
Sponge cake (or Angel Food Cake)Raspberry jam (I like the Bonne Maman range)
Sherry (or any liqueur or dessert wine that you like)
Macaroons
Fresh raspberries
Thick custard (ready-made or make your own using Bird’s custard powder, available in many grocery stores)
Whipping cream
Sliced almonds
Cut the sponge cake into bite-sized pieces and spread liberally with the raspberry jam. Place in the bottom of a large bowl and drizzle with sherry to taste. Crumble the macaroons over the cake and drizzle with a little more sherry. Scatter your raspberries into the dish, keeping some aside for the topping.
Pour your custard over the fruit and cake (make sure it is cool first), covering everything up. Fill the dish almost to the top, but leave space for a layer of cream.
Whip the cream until it stands up in soft peaks. Pile it onto the trifle and scatter with the almonds and remaining raspberries. I also like to grate a little dark chocolate over the top, as a finishing touch.
Recipe adapted from Jamie Magazine
By Jo Rivard
all images by Matt & Jo Rivard
Facebook Comments
Related Articles
Previous Articles
