Raspberry Trifle
×Category: Dessert Ingredients | Type: Pudding | Servings: 10 | By: The Mikey
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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