” It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.”
Ingredients of English Trifle
- 10–11 ounces pound cake (I used a Sara Lee frozen pound cake)
- 1/2 cup seedless raspberry jam
- 12 ounces fresh raspberries (reserve a few to garnish the top of your trifle)
- 2 cups heavy cream
- 1/2 cup sugar
- 6 egg yolks
- 1 teaspoon vanilla
- 2 tablespoons Grand Marnier
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Sliced almonds to garnish, if desired
Instructions of English Trifle
- Cut the cake into cubes. Spread a little jam on half of the cubes and place them at the bottom of a small dish. Spread the jam over the rest of the cake and set aside.
- Sprinkle half the Grand Marnier, then half the raspberries on the cake layer.
- Prepare the custard by heating the 2 cups of cream in a medium saucepan over medium heat. Beat together the egg yolks with the sugar until they are thick and pale yellow. Put aside.
- Just before the cream begins to boil, remove from the heat. Water part of the hot cream very slowly in the sugar / yellow mixture, beating or whisking constantly.
- Return the mixture to the pan and cook over low heat until the mixture thickens and can cover a spoon. Do not boil for the smoothest texture. Pass through a colander if desired. Let cool before adding to the bagatelle.
- When the custard is cool, pour about half in the middle of the trifle, then layer more cake, sprinkle with the rest of the Grand Marnier and raspberries, then the rest of the custard.
- Whisk the 2 cups of heavy cream with the powdered sugar and the vanilla until soft peaks form.
- Smooth whipped cream on top of the bagatelle and garnish with raspberries and almonds, if desired.