This salad is enhanced by the inclusion of nuts and fruit.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 trifle |
Ingredients
- 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 white sugar
- 10 fluid ounces heavy cream
- 2 ounces sliced almonds
Instructions
- 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 fl. oz. 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 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree 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.
Nutrition Facts
| Calories | 566 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 18 g |
| Sodium | 350 mg |
| Sugars | 32 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it, after I doubled the amounts for the custard and whipped cream, per several other reviews, and added a little vanilla to each batch. It was beautiful, and tasted wonderful. This was my husband’s birthday ‘cake’, and he liked it much more than traditional layer cakes. This recipe is a keeper.
This recipe was great! I had to look to find one that was made the right way, (without instant pudding), and finally found this one. It was so delicious and I will definitely be making this again. Thank you.
Hello This was delicious however, I found that there was not enough custard ( especially if you want to do layers) and I found the custard to be too runny. Could I perhaps add cornstarch? I used ladyfingers instead of cake and omitted the jam( too sweet) I also added fresh blueberries and peach slices.
Ive been using this recipe for a quite awhile. I love it and so does everybody else! The custard recipe does need to be atleast doubled if not tripled depending on how many your feeding. You definitely want to have extra. Its amazing pieced together with all the other ingredients or just the custard alone.
Ive been using this recipe for a quite awhile. I love it and so does everybody else! The custard recipe does need to be atleast doubled if not tripled depending on how many your feeding. You definitely want to have extra. Its amazing pieced together with all the other ingredients or just the custard alone.
You definitely need more custard but otherwise wonderful!
Added Almond extract to whipping cream…yum
I make trifle every New Year Day – thought I’d try this recipe due to the custard method using all heavy cream. I doubled the recipe for the custard to serve 16. Followed exactly except adding 1.5 teaspoons of vanilla when custard was thick and done cooking. I also added 2 tablespoon of cornstarch to the yokes before adding to the hot cream. This was the best custard I ever made. Which made my trifle the best one I ever made as well. Great richness & flavor. Will use this recipe always 🙂
I make this every year for my husband’s birthday. Made the cake from scratch just because we are gluten free but do what works for you. I also always double the custard recipe because we like a lot of custard
Trifle turned out delicious. Everyone enjoyed it. The only thing I did differently was add a little spiced rum to it!!!
I made this to take to a new friend’s house for Christmas dessert. It was quite a hit! I made the pound cake from a mix and followed the rest of the recipe exactly. The pudding was a little too rich for me, but they loved it. I think next time I will make the custard with 2% milk. It is so rich; I almost felt guilty for those with cholesterol problems!
This was surprisingly easy to make and delicious. I made the custard exactly as recommended (except I didn’t bother with straining the eggs). Unlike other reviewers, I thought it was the right amount, consistency, and flavor. I did, however, add one tablespoon of sugar to the whip cream. We also significantly changed the bottom layer, based on my English husbands memories of triffle. His version used jello instead of jam, mixing the fruit (strawberries) in with the (strawberry) jello and pouring it over pound cake, which we had first splashed with brandy. Because we made this on the spot for his fb picture induced craving, we set the jello in the freezer and that worked well too. The last change was omitting the almonds. I was a bit skeptical that it would taste like a bad 80’s pot luck with the jello, but the flavors all balanced each other perfectly! We’ll definitely be making it again.
Made it for Christmas Eve Family dinner. Everyone loved it. Will make it again for sure.
I made this the day before our Christmas dinner. I made no changes, other than I used pound cake, and will make it again the same. We loved it, as not wetting the cake with booze or whatever kept the flavours intact and not soggy.
While this recipe is basically OK, it makes for a very anemic trifle! You MUST double the custard part of the recipe, otherwise there just isn’t any custard to speak of and it’s just cake and whipped cream. I used Lady Fingers and it was perfect.
This is perfect, a great dessert that isn’t super heavy and showcases the fruit. I used homemade peach pound cake to give it the peach melba flavor and it was perfect.
Amazing and so easy to do. New family favourite
I recently hosted a meal wherein I made a dish from each guest’s nationalities. I searched for the perfect dessert recipe for the English guest and I hit the jackpot with this! I felt it could have had just a bit more custard, but everyone else felt it was spot-on. This dessert impressed my friends immensely!
I’ve made this two years in a row for our company’s holiday pot luck and it’s gotten RAVE reviews – absolutely to die for! I mix it up with fresh strawberries, blueberries, raspberries and/or blackberries.
fun & easy enough for your kids to make, and delicious!
Amazingly yumm