Total Time
Prep 15 mins
Cook 15 mins

Very nice!

Ingredients Nutrition


  1. Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
  2. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
  3. Stir constantly until custard thickly coats a spoon, about 2 minutes.
  4. Remove from heat and stir in vanilla extract.
  5. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
  6. Cut jelly roll into 1/2 inch thick slices.
  7. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
  8. Cover cake with half of custard then layer of whipped cream.
  9. Add some raspberries, then another layer of cake; cover with remaining custard.
  10. Refrigerate, covered, for at least 6 hours or overnight.
  11. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
  12. Decorate with raspberries.