ENGLISH TRIFLE TO DIE FOR

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Categories     Berry     Nut     Dessert

Number Of Ingredients 7

1 (9 inch) sponge cake, cut into cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
20 ounces (fluid, divided) heavy cream
3 egg yolks
3 tablespoons white sugar
2 ounces almonds, sliced

Steps:

  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  • Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  • While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  • Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds.
  • Chill 2 hours before serving.

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