Description
This Easy English Trifle features layers of luscious jelly, creamy custard, and a soft sponge roll. It’s a joyful dessert made with fresh ingredients, perfect for gatherings or a sweet treat at home.
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 into a trifle bowl. Let it cool for 20 minutes, then refrigerate for 1½ hours until thick and syrupy. Add fresh raspberries and refrigerate until fully set, about 4-5 hours.
- Prepare the custard according to package instructions. Cook on low heat while whisking to prevent lumps. If lumps form, blend until smooth. Cover the custard with plastic wrap to prevent a skin and let it cool for 15 minutes.
- Slice the sponge roll and arrange it along the sides and bottom of the trifle bowl. You may need to trim pieces for a perfect fit. Drizzle raspberry liqueur on the bottom sponge pieces only.
- Pour the cooled custard over the sponge roll until it's at the top of the bowl, covering all the sponge completely. Allow it to reach room temperature, then chill in the fridge for a few hours.
- Whip the double/heavy cream with icing sugar until soft and fluffy. Spoon it over the custard and decorate with pomegranate seeds and pistachios or fresh raspberries.
Notes
Ensure the jelly is fully set before adding the raspberries for the best appearance and taste.
Use a blender or immersion blender to smooth out lumpy custard if needed.
Feel free to customize decorations with other fruits or nuts for added flair.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg