This dessert doubles as a dramatic centrepiece! Use a beautiful glass bowl to hold the trifle and just before serving, crown with whipped cream, add a drizzle of raspberry sauce, and a few fresh raspberries and mint leaves.
Raspberry custard trifle
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- 1/2 cup custard powder , such as Bird's Custard Powder
- 1/2 cup granulated sugar
- 5 cups 3.25% milk
- 1/2 cup sherry
- 1/2 cup rum
- 1 tsp vanilla
- 1/2 homemade jelly roll , or 340-g pkg store-bought jelly rolls
- 2 tbsp sherry
- 2 tbsp rum
- 250-mL jar seedless raspberry jam
- 1 tbsp water
- 250-mL container 35% cream , about 1 cup
- fresh raspberries , and mint
- To make custard, stir custard powder with sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk and 1/2 cup each of sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil, about 6 minutes. Then, stir constantly until custard thickly coats a metal spoon, about 2 minutes. Remove from heat and stir in vanilla. Press a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cooled, about 45 minutes.
- Meanwhile, cut jelly roll into 1/2-inch(1-cm) thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L (12 cups). Mix sherry with rum. Sprinkle 3 tablespoons of this mixture over cake. Cover cake with half of custard. Add another layer of cake and sprinkle with remaining 1 tablespoon sherry-and-rum mixture. Cover cake with remaining custard. Refrigerate, covered, for at least 6 hours or overnight. Heat raspberry jam with water in a small saucepan set over medium heat. Stir often until smooth and liquid, about 5 minutes, then cool. Just before serving, whip cream using a whisk or electric mixer until soft peaks form when beaters are lifted. Spoon over trifle and drizzle with raspberry sauce. Decorate with fresh raspberries and mint.
Nutrition (per serving)
- 2.6 g,
- 27.4 g,
- 5.7 g,