About this recipe:This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.
5 trifle sponge cakes
5 tablespoons raspberry jam, or as needed
200g punnet fresh raspberries, or more if preferred
2 (284 ml) cartons double cream
3 egg yolks
30g (1oz) caster sugar
60g (2oz) toasted flaked almonds.
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Spread raspberry jam onto each piece of sponge cake.
Then break the sponge cakes into pieces and place in bottom of large glass bowl.
Sprinkle over the fresh raspberries.
Next make a custard by gently heating ONE carton of double cream in a small saucepan.
While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
Now pour the warm cream into it, and stir like billyo! Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!
I dont think this picture goes with the ingredients!Its strawberries and bananas used, cant see any flaked almonds either, will include whats in the picture I think and go by the instruction, had anyone else noticed that before they wrote a review?? - 13 Feb 2012