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English Trifle to Die For recipe |
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1 servings
Ingredients:
1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries 10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar 10 fluid ounces heavy cream2 ounces sliced almonds
Instructions:
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.Heat 10 fl.oz.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. Strain yolk mixture into a clean bowl. Pour hot cream 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.While custard is cooling, whip 10 fl oz.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.
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