Trifle

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 1017

Dietary: Vegetarian

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.

Directions

1
Cut the sponge cake into thick slices.
2
Spread each slice of cake with a generous layer of raspberry jam.
3
Arrange the jam-covered cake slices on the bottom of a large glass trifle bowl or individual serving glasses.
4
Sprinkle the slivered almonds over the cake layer.
5
Pour the brandy and sherry evenly over the cake and almonds.
6
Let the cake soak in the alcohol for about 40 minutes to allow it to absorb the flavors.
7
In a saucepan, combine the milk, 1 cup of the heavy cream, and the vanilla pod.
8
Bring the milk mixture to a boil over medium heat, then remove from heat and discard the vanilla pod.
9
In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth.
10
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
11
Pour the combined mixture back into the saucepan.
12
Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
13
Remove the custard from heat and let it cool slightly.
14
Pour the warm custard evenly over the soaked cake layer in the bowl.
15
Refrigerate the trifle until the custard sets and the dessert is completely cool.
16
Whip the remaining 2 cups of heavy cream until stiff peaks form.
17
Spread any remaining raspberry jam over the set custard layer.
18
Top the jam layer with the whipped cream.
19
Decorate with additional fruit or garnishes if desired.
20
Refrigerate until ready to serve.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1017kcal

% Daily Value *
Total Fat 81 gg125%
Saturated Fat 43 gg215%
Cholesterol 433 mgmg145%
Sodium 132 mgmg6%
Total Carbohydrate 48 gg16%
Dietary Fiber 14 gg57%
Sugars 27 gg
Protein 22 gg44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/trifle-3/