This elegant Victorian-style trifle is a show-stopping dessert that combines layers of sherry and brandy-soaked sponge cake, thick vanilla-infused custard, and whipped cream. The addition of raspberry jam adds a bright, fruity contrast to the rich dairy elements, while slivered almonds provide a delightful crunch. Traditionally served in a large glass bowl to display the beautiful layers, this dessert is perfect for holiday gatherings, parties, or special family dinners. It benefits from being made ahead of time, allowing the flavors to meld and the cake to absorb the liqueurs fully. Serve chilled for a refreshing and indulgent end to any meal.
Trifle
Description
This elegant Victorian-style trifle is a show-stopping dessert that combines layers of sherry and brandy-soaked sponge cake, thick vanilla-infused custard, and whipped cream. The addition of raspberry jam adds a bright, fruity contrast to the rich dairy elements, while slivered almonds provide a delightful crunch. Traditionally served in a large glass bowl to display the beautiful layers, this dessert is perfect for holiday gatherings, parties, or special family dinners. It benefits from being made ahead of time, allowing the flavors to meld and the cake to absorb the liqueurs fully. Serve chilled for a refreshing and indulgent end to any meal.Ingredients
Directions
-
Cut the sponge cake into thick slices.
-
Spread each slice of cake with a generous layer of raspberry jam.
-
Arrange the jam-covered cake slices on the bottom of a large glass trifle bowl or individual serving glasses.
-
Sprinkle the slivered almonds over the cake layer.
-
Pour the brandy and sherry evenly over the cake and almonds.
-
Let the cake soak in the alcohol for about 40 minutes to allow it to absorb the flavors.
-
In a saucepan, combine the milk, heavy cream (1 cup), and vanilla pod.
-
Bring the milk mixture to a boil over medium heat, then remove from heat and discard the vanilla pod.
-
In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth.
-
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
-
Pour the combined mixture back into the saucepan.
-
Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
-
Remove the custard from heat and let it cool slightly.
-
Pour the warm custard evenly over the soaked cake layer in the bowl.
-
Refrigerate the trifle until the custard sets and the dessert is completely cool.
-
Whip the remaining heavy cream until stiff peaks form.
-
Spread any remaining raspberry jam over the set custard layer.
-
Top the jam layer with the whipped cream.
-
Decorate with additional fruit or garnishes if desired.
-
Refrigerate until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1017.4kcal
- % Daily Value *
- Total Fat 80.7g125%
- Saturated Fat 42.9g215%
- Cholesterol 432.9mg145%
- Sodium 132.4mg6%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 14.0g57%
- Sugars 27.2g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make this dessert well in advance, ideally the day before serving. This allows the sherry and brandy to fully seep into the cake, enhancing the flavor profile. Some prefer a longer soak (even overnight) for a softer, more saturated cake texture.
If you cannot find a whole vanilla pod, you can substitute with 1 teaspoon of high-quality vanilla extract. Add the extract after removing the milk mixture from heat.
For a non-alcoholic version, omit the brandy and sherry. You can replace the liquid volume with simple syrup or extra milk/cream to keep the cake moist.
Serve in a clear glass bowl to showcase the beautiful layers of cake, custard, and cream. Individual glass dishes are also a lovely presentation option for parties.
Citron slices, crystallized violets, or fresh strawberries make elegant traditional garnishes for this Victorian-style dessert.
