Dessertsbiggerbolderbaking5.0
Traditional English Trifle
My English Trifle Recipe easily makes a luscious traditional dessert layered with boozy cake, velvety custard, fruity jelly and whipped cream.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Cut the pound cake into small cubes and divide between the six (8 oz/1 cup) dishes.
2
Sprinkle about 2 tablespoons of sherry over each cake-filled dish.
3
In a small bowl add the 2 tablespoons of water and sprinkle over the gelatin. Set aside to set for ⏱️ 10 minutes.
(280 g) pound cake10 ozwater2 tablespoons
4
In a medium saucepan over medium/low heat add in the water and sugar and allow to come to a simmer.
(280 g) pound cake10 ozwater2 tablespoons
5
Whisk in the sponged gelatin into the simmering water until dissolved.
(280 g) pound cake10 ozwater2 tablespoons
6
Remove from the heat and add in the mashed raspberries. Allow the mixture to cool down for ⏱️ 15 minutes before dividing it evenly between the six dishes.
7
Cover the dishes with clingfilm and place in the fridge for at least ⏱️ 6 hours to allow the gelatin to set. (Note: This layer can be made a day in advance.)
8
When ready to serve pour a lovely thick layer of the custard over the cake. Finish with a big dollop of whipped cream and a few sprinkles on top.
(280 g) pound cake10 ozsprinkles1 tablespoon
9
Serve immediately or keep refrigerated for up to ⏱️ 24 hours.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...