Ingredients for Nana's English Trifle
- Sponge Cake
- Seedless Raspberry Jam
- Sherry Wine
- Mixed Fruit
- Whole Milk
- 1/4 cup cornstarch
- Heavy Whipping Cream
- Granulated Sugar
- 4 large egg yolks
- Vanilla Extract
- Red Maraschino Cherry
- 1/4 cup slivered almonds, toasted
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How to Make Nana's English Trifle
- Preheat oven to 350°F (175°C).
- Spread raspberry jam evenly over the sponge cakes.
- Cut cakes into 1-inch square chunks.
- Place half of the cake chunks in the base of a 2-quart round glass bowl.
- Drizzle with sherry.
- Spread half of the drained fruit over the cake.
- In a double boiler or a heatproof bowl set over simmering water, whisk together milk and cornstarch until smooth.
- Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and stir in the heavy cream and 1/4 cup of sugar. Stir until sugar is dissolved.
- In a small bowl, whisk together egg yolks and 1/2 cup of the hot milk mixture until blended.
- Temper the egg yolks by slowly whisking the egg yolk mixture into the remaining hot custard. Continue cooking and stirring constantly until thickened (about 1 minute more).
- Remove from heat and stir in vanilla extract.
- Let custard cool completely, stirring occasionally to prevent a skin from forming.
- Spoon half of the cooled custard over the fruit layer.
- Add remaining cake chunks, sherry, and fruit in another layer.
- Top with remaining custard.
- Refrigerate for at least 2 hours to allow flavors to meld.
- In a chilled mixing bowl, beat 3 cups heavy whipping cream with an electric mixer until soft peaks form.
- Add remaining 1/4 cup sugar and vanilla extract and beat until stiff peaks form.
- Spread half of the whipped cream over the trifle.
- Pipe remaining whipped cream decoratively around the edge of the trifle.
- Garnish with maraschino cherries and toasted almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
166g
Fat
80g
Carbs
28g
