Raspberry Jelly Roll Trifle

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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