Raspberry Trifle
×Category: Dessert Ingredients | Type: Pudding | Servings: 10 | By: The Mikey
Protein 6g • Carbs 45g • Fat 18g • 350 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
An English dessert containing layers of cake, pudding or custard, and fruit or jam, topped with whipped cream and nuts.
Ingredients
- Sugar: 1/4 Cup
- Cornstarch: 3 TBSP
- Milk: 3 Cup
- Egg Yolks (Beaten): 4
- Vanilla Extract: 2 TSP
- Frozen Pound Cake (Frozen, Thawed, thawed 1 pound): 1 Loaf
- Raspberry Jam: 3/4 Cup
- Fresh Or Frozen Unsweetened Raspberries (Drained, Frozen, Thawed, Fresh, and unsweetened unsweetened): 3 Cup
- Whipping Cream: 1 Cup
- Confectioners' Sugar: 2 TBSP
- Sliced Almonds (Toasted, Sliced): 2 TBSP
- Fresh Raspberries (Optional)
Instructions
- In a heavy 2-qt. saucepan, combine sugar and cornstarch; gradually stir in milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes; remove from the heat.
- Gradually stir 1/2 cup into egg yolks; return all to pan and mix well.
- Cook and stir over medium-low heat for 15 minutes or until mixture thickens slightly (do not boil).
- Stir in vanilla.
- Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding.
- Chill for 20 minutes.
- Meanwhile, cut cake into 3/4-in. slices; spread with jam.
- Cut each slice into thirds; place with jam side up in a 3-qt. trifle dish or a deep salad bowl.
- Cover with berries.
- Top with pudding.
- Cover and chill overnight.
- Just before serving, whip cream and sugar until stiff; spread over pudding.
- Garnish with almonds and berries if desired.
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