Description
The Easy English Trifle is a delightful treat featuring layers of raspberry jelly, sponge cake, creamy custard, and whipped cream. Perfect for parties or a special dessert.
Ingredients
Scale
- 135g / 2 cups raspberry jelly
- 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 package instructions and pour into a trifle bowl. Chill for 20 minutes, then refrigerate for 1½ hours until thick and syrupy. Add raspberries and allow to set for 4-5 hours.
- Prepare the custard as per package instructions, stirring continuously over low heat to prevent lumps. Strain the mixture for a smoother texture and cover with plastic wrap as it cools for 15 minutes.
- Slice the sponge roll and arrange it along the sides and bottom of the trifle bowl. Pour raspberry liqueur over the bottom cake pieces only.
- Add custard to the sponge roll until it fills the bowl, covering the cake. Allow it to come to room temperature and chill in the fridge for a couple of hours.
- Whip the double cream with icing sugar until soft and fluffy. Spoon over the custard and decorate with pomegranate seeds, pistachios, or fresh raspberries.
Notes
You can use frozen raspberries; just adjust the water amount in the jelly.
For a lighter dessert, use plant-based milk and cream alternatives.
Allow ample chilling time for the trifle to set for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg