English Trifle to Die For

Submitted by DailyInspiration

"Recipe is from allrecipes and is posted for ZWT-8-Great Britain"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 sponge cake, cut in cubes (9 inch)
• 1 cup seedless raspberry jam
• 8 ounces fresh raspberries
• 10 ounces heavy cream

• Custard

• 3 egg yolks
• 3 tablespoons white sugar
• 10 ounces heavy cream
• 2 ounces almonds, sliced (for topping)

directions

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 ounces cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 ounces cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.