I based my recipe on this English Trifle Recipe but, as is normal, I changed it … added some vanilla to the Custard and added Rum Cream to the whipped cream. This was the second time that I have made custard … the first time was for ice cream and so I did not eat it directly … but it turned out very good this time. So, if you are looking for a simple custard recipe, this one will serve you well.
- 1 (9 inch) sponge cake, cut in cubes
- 340 g seedless raspberry jam (actually used blackberry because I had homemade jam from earlier in the year)
- 225 g fresh raspberries
- 290 ml heavy cream – whipped to soft peaks
- 1 tsp Sangster’s Jamaica Rum Cream
- 55 g sliced almonds
- 290 ml heavy cream
- 3 egg yolks
- 40 g white sugar
- 1/2 tsp vanilla extract or 1 vanilla bean, seeds scraped
How to make it …
- Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Or, if you want to it to be prettier, place whole raspberries around the edge of the bowl on top of the cake.
- Make Custard … Heat 290ml 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. Pour hot cream slowly 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.
- Whip cream with Rum 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.
There are many ways to layer a trifle, so feel free to decide on your own order of layers … just one tip: keep at least half of the cake on the bottom to soak up the custard and cream that will go on top of it.