Description
This Easy English Trifle combines layers of luscious raspberry jelly, creamy custard, fresh raspberries, and fluffy whipped cream. A delightful dessert that’s simple to prepare and perfect for parties or family gatherings!
Ingredients
Scale
- 135g / 2 cups raspberry jelly
- 125g / 1 cup fresh raspberries
- 500g / 17 oz raspberry or strawberry cream sponge roll
- 1½ uk pints / 3½ us cups whole milk
- 1/2 uk pint / 1/2 us cup double cream/heavy whipping cream
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml /1½ cups double/whipping cream
- 4 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly according to package instructions and pour it into a trifle bowl. Let it cool for about 20 minutes and then refrigerate for 1½ hours.
- Once the jelly has thickened, add the fresh raspberries and return it to the fridge to set for 4-5 hours.
- Make the custard as per package instructions, stirring constantly over low heat to prevent lumps. If lumpy, blend until smooth, then cover with plastic wrap and allow to cool for about 15 minutes.
- Slice the sponge roll and layer it around the sides and bottom of the trifle bowl. Drench the bottom pieces of the cake with raspberry liqueur.
- Pour the cooled custard over the cake until it reaches the top and fills all gaps. Let it sit at room temperature before chilling in the fridge for a couple of hours.
- Whip the double cream with icing sugar until soft peaks form and spread it on top of the custard. Garnish with pomegranate seeds and pistachios.
Notes
For added flavor, you can drizzle raspberry liqueur over the sponge.
Use fresh or frozen raspberries based on availability, adjusting water added to the jelly accordingly.
This dessert can be made a day ahead for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg