Trifle to Die For

Trifle to Die For is a traditional English recipe for a classic trifle of cake slices spread with raspberry jelly that's covered with raspberries and home-made custard and which is finished with whipped cream, strawberries and slivered almonds. The full recipe is presented here and I hope you enjoy this classic English version of: Trifle to Die For.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+2 hours chilling)

Serves:

8–10

Rating: 4.5 star rating

Tags : Dessert RecipesCake RecipesBritish RecipesEnglish Recipes


Ingredients:

1 (22cm) sponge cake (Victoria sponge is ideal), cubed
340g raspberry jelly (the seedless jam)
225g fresh raspberries
300ml double cream
3 egg yolks
40g granulated sugar
300ml double cream
60g slivered almonds
12 strawberries

Method:

Spread a little of the raspberry jelly on each piece of cake and place in the bottom of a large glass bowl. Sprinkle the raspberries over the top of the cake and set aside.

To make a custard, heat 300ml double cream in a saucepan over medium heat and as the cream is warming beat the egg yolks with the sugar in a bowl until pale and smooth. Strain the resultant mixture into a clean bowl then pour the warmed cream over the top and stir vigourously. Tip the mixture back into the saucepan and heat until the mixture thickens enough to coat the back of a metal spoon. Remove from the heat and allow to cool.

Meanwhile, whip the remaining cream until it forms soft peaks. Place the almonds on a baking tray and toast in a warm oven (or under a grill), until golden brown all over (about 4 minutes).

Spread the cooled custard over the sponge then top with the whipped cream and sprinkle with the toasted almonds. Place in the refrigerator and chill for at least 2 hours before serving. Just before serving arrange the strawberries around the outside and sprinkle over the almonds.

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