Ingredients for English Trifle Guy Attwood
- 6 large egg yolks
- 2 cups whole milk
- 1 cup granulated sugar
- 1 cup heavy whipping cream (plus 2 cups for whipping)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Poundcake
- Cream Sherry
- Raspberry Jam
- Frozen Raspberries
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How to Make English Trifle Guy Attwood
- Whisk 6 large egg yolks in a medium saucepan.
- Gradually add 1 cup granulated sugar, whisking until the mixture is thick and pale lemon-colored (about 1-2 minutes).
- Blend in 2 cups whole milk, 1 cup heavy whipping cream, and 1/4 cup cornstarch.
- Mix well.
- Place over medium-low heat and cook, stirring constantly, until the mixture thickens (about 3-5 minutes). Do not boil, or the mixture will separate.
- Remove from heat and stir until slightly cooled.
- Blend in 1 teaspoon vanilla extract and 1/4 teaspoon ground nutmeg.
- Transfer to a bowl. Repeat this process to make a second batch of custard.
- Whip 2 cups heavy whipping cream until stiff peaks form.
- In a large crystal bowl, spread a little less than half of the whipped cream around the bottom and halfway up the sides.
- Break 1/2 of a 10-inch sponge cake into bite-sized pieces and distribute randomly over the cream.
- Drizzle 1/4 cup sherry (or other liqueur of your choice) over the cake.
- Dollop 1/2 cup raspberry jam and slightly less than half (about 1 cup) of drained raspberries over the cake.
- Drizzle 1/2 of the prepared custard over the layer.
- Repeat layers with the remaining cake, jam, raspberries, and custard, reserving some raspberries for garnish.
- Completely cover the top with the remaining whipped cream.
- Drizzle melted chocolate over the top in a decorative pattern.
- Garnish with the reserved raspberries.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- To serve, scoop portions onto pretty plates.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
142g
Fat
118g
Carbs
22g
