Raspberry trifle recipe

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  • Vegetarian
serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 30 min
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  • Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice and chocolate buttons.


    • For the base
    • :
    • 8 trifle sponges
    • 4tbsp raspberry jam
    • 6tbsp whisky
    • 350g (12oz) raspberries
    • For the custard:
    • 550ml (1 pint) milk
    • 1 vanilla pod
    • 4 egg yolks
    • 1tbsp caster sugar, plus a little for sprinkling
    • 1½ tbsp cornflour
    • For the topping:
    • Whipped cream
    • 50g (2oz) almonds
    • Glace cherries to decorate


    • Split each sponge in half and spread with a thin layer of raspberry jam.

    • Sandwich each half together and cut into quarters. Place in the bottom of a glass bowl. Sprinkle the whisky over the sponges and spoon over the raspberries and their juice.

    • Chill for 3-4 hrs.

    • Place the milk and vanilla pod in a small pan and slowly bring to a simmer. Transfer to a heatproof jug and leave to infuse for 10 mins. Remove the vanilla pod from the milk.

    • Separate the eggs and put the yolks, corn flour and sugar in a bowl and whisk together. Whisk in the milk and the sieve into a saucepan.

    • Cook over a gentle heat, stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for 2 mins until the custard has a thick consistency.

    • Pour the custard into a cold bowl to prevent further cooking and sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Allow to cool.

    • Spoon the cold custard onto the raspberries in the bowl, spreading to the edges.

    • Squirt the whipped cream on top of the custard and spread to the sides of the bowl.

    • Decorate with the almonds and the cherries and serve.

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