English Trifle II

Sponge cake painted with raspberry jam and topped with fresh raspberries, homemade custard, whipped cream and toasted almonds.


8 servings


1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons granulated (white) sugar
10 fluid ounces heavy cream
2 ounces sliced almonds


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

Heat 10 fluid ounces 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.

While custard is cooling, whip 10 fluid ounces cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300°F (149°C) oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

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


Store in refrigerator.

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