This traditional Trifle is a show-stopping dessert that combines layers of sponge cake, raspberry jam, and a rich, homemade custard. The cake is soaked in a blend of brandy and sherry, allowing the flavors to meld into a moist, boozy base. Topped with thick whipped cream and garnished with crystallized violets or fresh strawberries, it offers a delightful contrast of texturescreamy, soft, and crunchy from the slivered almonds. It is an elegant yet comforting choice for holiday gatherings, dinner parties, or special family meals. Because it tastes even better after resting, this dessert is perfect for make-ahead entertaining.
Trifle
Description
This traditional Trifle is a show-stopping dessert that combines layers of sponge cake, raspberry jam, and a rich, homemade custard. The cake is soaked in a blend of brandy and sherry, allowing the flavors to meld into a moist, boozy base. Topped with thick whipped cream and garnished with crystallized violets or fresh strawberries, it offers a delightful contrast of texturescreamy, soft, and crunchy from the slivered almonds. It is an elegant yet comforting choice for holiday gatherings, dinner parties, or special family meals. Because it tastes even better after resting, this dessert is perfect for make-ahead entertaining.Ingredients
Directions
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Cut the sponge cake into thick slices.
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Spread each slice generously with raspberry jam.
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Arrange the cake slices on the bottom of a large glass bowl or divide equally among individual glass dishes.
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Sprinkle slivered almonds over the cake slices.
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Pour the brandy and sherry over the cake and allow it to soak for 40 minutes.
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Bring the milk, cream, and vanilla pod to a boil in a double boiler.
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Remove from heat and discard the vanilla pod.
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Mix the cornstarch, sugar, and eggs together.
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Gradually pour the hot milk and cream mixture into the egg mixture while stirring constantly.
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Transfer the mixture back to the double boiler.
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Stir continuously until the custard thickens and becomes creamy; do not let it boil.
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Let the custard cool slightly, then pour it evenly over the soaked cake layers.
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Allow the trifle to set and cool completely.
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Spread any remaining raspberry jam on top of the custard layer.
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Cover the trifle with whipped cream.
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Decorate with citron slices, crystallized violets, or fresh strawberry slices.
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Refrigerate until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 464.2kcal
- % Daily Value *
- Total Fat 30.7g48%
- Saturated Fat 14.4g72%
- Cholesterol 67.8mg23%
- Sodium 44.0mg2%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 14.0g57%
- Sugars 12.3g
- Protein 11.2g23%
* 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
Citron is larger than a lemon; the fruit is typically not eaten, but the rind is used as decoration. It can be found in specialty stores; omit if unavailable.
Some cooks prefer to use only sherry (1 cup) and omit the brandy.
For best results, make the trifle well ahead of time so the alcohol can seep into the cake. Some prefer leaving it to soak overnight for a soggier, more intense flavor.
Serve in a clear glass bowl or individual dishes to showcase the beautiful layers and textures.
