Name: English Trifle to Die For
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Sponge cake, cut in cubes - 1 (9 inch); Seedless raspberry jam - 1 cup; Fresh raspberries - 8 ounces; Heavy cream - 10 fluid ounces; Egg yolks - 3; White sugar - 3 tablespoons; Heavy cream - 10 fluid ounces; Sliced almonds - 2 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - English Trifle to Die For

1. Sponge cake, cut in cubes - 1 (9 inch)

2. Seedless raspberry jam - 1 cup

3. Fresh raspberries - 8 ounces

4. Heavy cream - 10 fluid ounces

5. Egg yolks - 3

6. White sugar - 3 tablespoons

7. Heavy cream - 10 fluid ounces

8. Sliced almonds - 2 ounces

How to cook deliciously - English Trifle to Die For

1. Stage

Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

2. Stage

Heat 10 fl. oz. 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. Stage

While custard is cooling, whip 10 fl oz. 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, 2 to 10 minutes.

4. Stage

Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.