Serves 6
160 g (6 oz) jam Swiss roll, cut into thick slices, or 160 g (6 oz) packet of trifle sponges
5 tablespoons sweet sherry
1 x 135 g (5 oz) block of raspberry jelly, made up to ¾ pint (425 ml) following the packet instructions
280 g (10 oz) of fresh raspberries and a few extra for decoration
500 ml (18 fl. oz) of home-made custard (see below) or 1 packet of ready-made custard
500 ml (18 fl. oz) of whipping cream, softly whipped
Handful of flaked almonds
The trifle can be made in one large dish or in individual glasses.
Line the bottom of the dish or glasses with the cake slices or trifle sponges. Sprinkle with the sherry and leave to soak for 5 minutes.
Lay the raspberries over the cake and press lightly to release the juices. Pour the liquid jelly over the sponge and fruit and place in a refrigerator until the jelly is set.
Once set, spoon over the semi-cold custard, making a thick layer.
Finally, finish with a thick layer of whipped cream, either spooned or piped using a piping bag. Decorate with raspberries and flaked almonds.
Custard Sauce Recipe
140 ml (5 fl. oz) milk
240 ml (8.5 fl. oz) double cream
50 g (2 oz) caster sugar
6 large egg yolks
1 vanilla pod, split and seeds removed
Place the milk and cream and one teaspoon of the sugar into a pan. Bring to a gentle simmer: once simmering, turn the heat to its lowest.
In a large heatproof bowl, place the remaining sugar and the egg yolks and whisk until light, creamy and pale in colour.
Slowly whisking by hand, pour the warmed milk into the egg mixture.
Add the seeds from the vanilla pod and then return the custard to the saucepan and stir constantly over a low heat until it thickens. Do not rush this process, or the custard will curdle or, even worse, burn.
Finally, once thickened, remove from heat and pass through a sieve, then leave until needed.