Description
Experience the delightful layers of sponge cake, creamy custard, and fresh raspberries in this Easy English Trifle. Perfect for gatherings and simple enough for homemade enjoyment!
Ingredients
Scale
- 135g / 2 cups raspberry jelly(jello-o)
- 125g / 1 cup fresh raspberries
- 500g / 17 oz raspberry or strawberry cream sponge roll
- 1½ uk pints / 3½ us cups whole milk
- 1/2 uk pint / 1/2 us cup double cream/heavy whipping cream
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml /1½ cups double/whipping cream
- 4 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly according to the package directions, then pour it into a trifle bowl. Let it cool for about 20 minutes, then refrigerate for 1½ hours until thick and syrupy. Add the raspberries and refrigerate for another 4-5 hours until fully set.
- Make the custard per the package instructions, stirring continuously over low heat to prevent lumps. Push through a sieve for a smoother texture and cover with plastic wrap to prevent skin from forming. Cool for about 15 minutes.
- Slice the sponge roll and arrange it along the sides and base of the trifle bowl, cutting pieces as necessary for a snug fit. Drizzle raspberry liqueur over the bottom layer of cake pieces.
- Pour the custard over the sponge until it is completely covered and reaches the top of the trifle bowl. Allow it to come to room temperature, then refrigerate for a couple of hours.
- Whip the double cream with icing sugar until soft and fluffy. Spoon it over the custard and decorate with pomegranate seeds and pistachios or fresh raspberries.
Notes
Try using fresh fruits for a vibrant flavor.
Make sure the custard is smooth to achieve the best texture.
You can substitute the double cream with plant-based alternatives if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg