Classic trifle
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Classic trifle
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Classic trifle
Submitted by: JJ54
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Jenny Linford's classic English dessert is a delightful dish with which to round off a meal and is wonderfully simple to prepare
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Ingredients
- 6 tbsp custard powder
- 3 tbsp Sugar
- 600ml Milk
- 1/2 tsp vanilla extract
- 4-6 trifle sponges
- 4-6 tbsp Sherry, or sweet dessert wine
- 250g Raspberries, (thawed if frozen)
- 2 Bananas
- 284ml carton of double cream
- 3-4 tbsp dry-roasted blanched flaked Almonds, for decoration
Method
1. First prepare the custard; place the custard powder and sugar in a bowl and add just enough of the milk (around 5 tbsp) to mix together to a smooth paste.2. Heat the remaining milk in a non-stick pan until it reaches just below boiling point. Add the hot milk to the custard powder paste, stirring well as you do so until thoroughly mixed.
3. Return the custard mixture to the pan and gently bring to the boil, stirring constantly, until the custard thickens.
4. Remove the custard from the heat, stir in the vanilla extract and allow to cool.
5. Place the trifle sponges in the base of a serving bowl to form an even layer, cutting to shape if necessary.
6. Sprinkle over the sherry and raspberries.
7. Spoon the cooled custard over the sponge, to make a smooth layer.
8. Finely slice the bananas and layer over the custard.
9. Whisk the double cream until softly peaking and spread evenly over the banana.
10. Cover and chill until ready to serve.
11. Just before serving, sprinkle over the flaked almonds.
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Latest Comment
Lovely trifle - but using 6 tbsp of custard powder gave a very heavy custard - would use about half this amount next time