English Trifle

Trifle is always a popular dessert, maybe because of all the alcohol hidden within the creaminess. This trifle is best made the day before eating, so the flavours can infuse overnight. Why not prepare today for a weekend treat.

Ingredients: (serves 4)
8 trifle sponge cakes
3tbs seedlss raspberry jam
5tbs sherry
5tbs brandy
600ml milk
4 eggs
25g caster sugar
450ml double cream - whipped to soft peaks
12 fresh raspberries

  • Cut the sponge cakes in half, spread them with jam and sandwich together. Cut each into eight pieces and place them on the bottom of a glass bowl. Pour the sherry and brandy on top.
  • Heat the milk in a saucepan until it steams. Best the eggs and sugar together until creamy then pour on the hot milk. Mix well, then tip back into the saucepan and heat gently, stirring until the custard thickens.
  • Leave the mixture to cool slightly, then pour it over the sponge cakes and leave until cold.
  • Spread the whipped cream over the top of the trifle, decorate with a few fresh raspberries and leave in the fridge, preferably overnight, until you fancy it.
  • Serve.


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