Traditional English trifle - delicious. magazine
Raspberry jelly, thick vanilla custard, sherry-soaked sponge fingers and pillowy mounds of whipped cream: it's the ultimate traditional trifle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 135g raspberry jelly cubes (we used Hartley’s)
- 150g frozen raspberries
- 400g double cream
- 2 tbsp caster sugar
- 15-20 sponge fingers
- 4 tbsp cream or dry sherry
- Sprinkles, to decorate
- For the custard
- 300g whole milk
- 175g double cream
- 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla bean paste
- 6 medium free-range egg yolks
- 50g caster sugar
- 20g cornflour
- Specialist kit
- 1 1/2 litres glass bowl or trifle dish
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