Description
A delightful trifle made with fresh raspberries, strawberries, and a rich custard, topped with cream and flaked almonds.
Ingredients
Scale
- 300 g Frozen raspberries
- 400 g Strawberries (Hulled and halved lengthways)
- 1/2 pack raspberry-flavour jelly (Cubes not powder – about 70g)
- 150 ml Boiling water
- 15 g Caster sugar
- 4 Egg yolks
- 55 g Cornflour
- 75 g Caster sugar
- 450 ml Whole milk
- 2 tsp Vanilla extract
- 150 ml Double cream
- 450 ml Double cream
- 50 g Icing sugar
- 25 g Flaked almonds
- 175 g Shop-bought Swiss roll (Cut into 2cm thick slices)
Instructions
- Put 100g of the frozen raspberries in the bottom of the trifle bowl, plus 150g of the halved strawberries, arranging the cut edges of the strawberries against the side of the bowl.
- Dissolve the jelly cubes in the boiling water in a heatproof bowl, then add a further 100ml of cold water. Mix until dissolved. Pour the jelly over the fruit and refrigerate for about 3 hours, until completely set.
- While the jelly sets, make the custard. Put the egg yolks into a heatproof bowl, add the cornflour and caster sugar, and whisk together, adding a tablespoon or two of the milk to form a smooth paste.
- Heat the remaining milk, along with the vanilla extract, in a small saucepan over a medium heat until it is just starting to bubble on the surface. Slowly and carefully, pour the hot milk into the egg yolk mixture, whisking continuously as you add it, until you have a smooth mixture.
- Return the mixture to the pan over a low-medium heat, cook for 5-10 minutes, whisking gently, until very thick. Remove from the heat and whisk in the cream.
- Cover the surface of the custard with a sheet of cling film (press it against the surface of the custard so it doesn’t form a skin), allow the custard to cool to room temperature, then put it in the fridge.
- While the jelly and custard are chilling, put the remaining raspberries in a small bowl, add the caster sugar, mash together and set aside.
- Whisk the double cream in a bowl with the icing sugar until it forms soft peaks.
- Toast the flaked almonds in a small frying pan over a medium heat for 4-5 minutes until coloured but not burned. Set aside until cool.
- When the jelly is set, remove it from the fridge, sit the slices of Swiss roll on top, flat side down, and spoon over the mashed raspberries. Place the remaining strawberries around the edges of the bowl with the cut sides against the sides of the bowl.
- Spoon over the custard and smooth out. Spoon the cream on top and sprinkle over the toasted almonds.
- Store in the fridge until ready to serve.
Notes
- Ensure the jelly is fully set before adding the Swiss roll.
- The custard can be made in advance to save time.
- Feel free to adjust the sugar levels based on the sweetness of the fruit.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg