May 3 2023
Creamy custard, soft sponge, wibbly wobbly jelly and a triumphant amount of cream – our epic trifle is delicious yet easy to make. Bring out the bunting and share some at your street party or picnic – it’s a winner for all ages!
Preparation time
30 minutes, plus 5 hours chilling time
Serves
6-8
Ingredients
• 135g raspberry flavour jelly
• 600ml whole milk
• 1 teaspoon vanilla paste or extract
• 4 Respectful eggs, yolks only
• 2 tablespoons caster sugar
• 1 tablespoon cornflour
• 400g raspberries
• 300g Madeira sponge, sliced into 3cm cubes
• 600ml double cream
• 2 tablespoons toasted flaked almonds
• Edible flowers, to decorate (optional)
Method
Make the raspberry jelly according to the packet instructions and pour the mix into the base of a trifle bowl or serving dish. Allow to cool and chill in the fridge for at least 3 hours until set.
Meanwhile, heat the milk in a large saucepan over a medium-low heat and bring to a gentle simmer. Remove from the heat and add the vanilla.
Whisk the egg yolks, sugar, and cornflour together in a bowl until pale. Slowly pour in the heated milk and whisk until all combined. Carefully pour it back into the saucepan and return to the low heat. Whisk continuously for 15-20 minutes until thickened.
Pour into a shallow tray, cover, cool and chill for at least 2 hours until set and thickened.
When the jelly has set, sprinkle half of the raspberries over the top. Arrange the sponge cubes over the top and then spoon over the set custard.
Lightly whip the double cream until soft peaks have formed and dollop on. Now to decorate, add extra raspberries, flaked toasted almonds, edible flowers or whatever you fancy!
