A traditional English trifle all children in the UK grow up eating on high days and holidays.
Ingredients
- 1 (9 inch) sponge cake, cut in cubes
- 1 cup seedless raspberry jam
- 8 ounces fresh raspberries
- 10 fluid ounces heavy cream
- 3 egg yolks
- 3 tablespoons white sugar
- 2 ounces sliced almonds
Directions
Step 1
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Step 2
Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
Step 3
While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Step 4
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 566 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat18g | 91% |
Cholesterol179mg | 60% |
Sodium350mg | 15% |
Total Carbohydrate64g | 23% |
Dietary Fiber3g | 12% |
Total Sugars32g | |
Protein7g | |
Vitamin C7mg | 37% |
Calcium141mg | 11% |
Iron1mg | 3% |
Potassium188mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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