Prep 15 mins
Cook 1 hr
Mmmmm...what more can I say. Preparation time includes cooling time for custard (but not chilling time for completed trifle)
- 1 1⁄2 cups heavy cream
- 5 egg yolks
- 3 tablespoons sugar
- 1 1⁄2 teaspoons cornstarch
Cake or Fruit Layer
- 5 cups broken pieces poundcake or 5 cups broken pieces sponge cakes
- raspberry jam
- 1⁄8-1⁄4 cup sherry wine
- 1 1⁄2 cups raspberries
- 1 large banana (optional)
- 1⁄2 pint heavy cream, whipped
- 1⁄4 cup slivered almonds, lightly toasted
- Custard: Heat the cream in a small saucepan.
- Whisk the egg yolks, sugar and cornstarch together.
- When the cream is hot, out it into the bowl with the egg mixture, stirring constantly.
- Return the custard to the saucepan and stir on low heat until thickened. Do not let it boil.
- Remove from heat and cool.
- To assemble trifle: Spread the pieces of cake with a thin layer of jam.
- Put the pieces in a large bowl (A trifle bowl if you have one).
- Sprinkle the sherry and berries over the cake and stir gently.
- Peel and thinly slice the banana.
- Stir it into the cake and berries gently.
- Drizzle the custard over the top.
- Spread the whipped cream over the trifle.
- Sprinkle almonds on top.
- Cover and chill for at least 4 hours before serving.
This was a big hit and very delicious. I'd never made trifle before, or even had it much, when I was asked to make it. I must say I won't quickly be turning to other trifle recipes! I used angel food cake and blackberries instead of raspberries, since they were cheaper. Though it wasn't my first choice, I think I might like the blackberries even more than raspberries with this. People have been saying for days now how good it was!
Oh this is so lovely and elegant in a cut glass bowl. I loved the bananas and raspberries. Thanks for posting, it will be perfect for the holidays.