Description
This Easy English Trifle features layers of refreshing raspberry jelly, sponge roll, and smooth custard, creating a delightful treat for any occasion. It’s simple to prepare and sure to impress your guests with its vibrant colors and luscious taste.
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 about 20 minutes, then refrigerate for 1½ hours. Once set, add raspberries and chill for an additional 4-5 hours.
- Make the custard by following package instructions, stirring continuously over low heat. If necessary, blend it to achieve a smooth texture. Cover with plastic wrap and let cool for 15 minutes.
- Slice the sponge roll and arrange pieces along the sides and bottom of the trifle bowl. Drizzle raspberry liqueur on the cake pieces.
- Pour the cooled custard over the sponge, ensuring it’s fully covered. Chill in the refrigerator for a few hours until set.
- Whip the double cream with icing sugar until soft, then spread over the custard. Finish with pomegranate seeds and pistachios.
Notes
For a non-dairy option, substitute with plant-based milk and cream.
You can use frozen raspberries, just reduce the water added to the jelly.
Customize toppings with your favorite nuts or berries.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg