When it comes to show-stopping desserts, few can rival the timeless appeal of a trifle. This raspberry trifle is the perfect way to end your holiday feast on a high note. Layers of juicy raspberries, creamy custard, and fluffy whipped cream combine for a dessert that’s as beautiful as it is delicious. Whether you’re hosting a Christmas dinner or simply want to impress your loved ones, this trifle is guaranteed to delight.
Ingredients
For the Trifle Layers:
| Ingredient | Imperial Measurement | Metric Measurement |
|---|---|---|
| Raspberries (fresh or frozen) | 3 cups | 375 g |
| Sponge cake (cubed) | 4 cups | 300 g |
| Raspberry jam | 1/2 cup | 150 g |
| Sherry (optional) | 1/4 cup | 60 ml |
| Whipped cream | 2 cups | 480 ml |
For the Custard:
| Ingredient | Imperial Measurement | Metric Measurement |
| Whole milk | 2 cups | 480 ml |
| Egg yolks | 4 large | 4 large |
| Sugar | 1/3 cup | 75 g |
| Cornstarch | 2 tbsp | 16 g |
| Vanilla extract | 1 tsp | 5 ml |
Recipe Instructions
For the Custard:
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer.
- Whisk the Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Temper the Yolks: Gradually pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan.
- Cook the Custard: Cook over low heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla extract. Let cool completely.
For the Trifle:
- Prepare the Cake Base: Arrange half of the sponge cake cubes in the base of a large trifle bowl. Drizzle with half of the sherry (if using) and spread a thin layer of raspberry jam over the cake.
- Layer the Raspberries: Add a layer of fresh raspberries over the cake.
- Add Custard: Pour half of the cooled custard over the raspberry layer, spreading it evenly.
- Repeat Layers: Repeat the layers with the remaining cake, sherry, jam, raspberries, and custard.
- Top with Whipped Cream: Finish with a generous layer of whipped cream on top. Garnish with a few raspberries and a sprig of mint for decoration.
- Chill and Serve: Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Kitchen Accessories Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Large trifle bowl
- Spatula
Nutritional Information & Servings
| Nutritional Information | Per Serving (8 servings) |
| Calories | 300 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Protein | 5 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Origin of the Dish
The trifle is a classic English dessert that has graced festive tables for centuries. Traditionally made with layers of sponge, custard, and fruit, it has evolved over the years to include various regional variations. This raspberry version offers a fresh, fruity twist to the beloved tradition.
Frequently Asked Questions
- Can I make this trifle alcohol-free?
Yes, simply omit the sherry and use fruit juice for extra flavor. - Can I use store-bought custard?
Absolutely! If you’re short on time, store-bought custard works well. - How far in advance can I make this dessert?
You can prepare the trifle up to 24 hours in advance. Keep it refrigerated until serving. - Can I use frozen raspberries?
Yes, frozen raspberries are a great substitute. Let them thaw and drain excess liquid before using. - What other fruits can I use?
Strawberries, blueberries, or mixed berries work wonderfully in this recipe.
This raspberry trifle is a delightful blend of creamy, fruity, and fluffy layers that will leave everyone asking for seconds. It’s the perfect dessert to impress your guests with minimal effort. Ready to make this festive treat? Grab a classic trifle bowl and start layering your masterpiece!
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