English Trifle to Die For

  • PrepTime: 15 Mins
  • CookTime: 30 Mins
  • TotalTime: 2 Hrs 45 Mins


  1. 1 (9 inch) sponge cake, cut in cubes
  2. 1 cup seedless raspberry jam
  3. 8 ounces fresh raspberries
  4. 10 fluid ounces heavy cream
  5. 3 egg yolks
  6. 3 tablespoons white sugar
  7. 10 fluid ounces heavy cream
  8. 2 ounces sliced almonds


  1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  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.
  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.
  4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
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