English Recipe ★ English Trifle to Die For

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Ingredients

• 1 (9 inch) sponge cake, cut in cubes
• 1 cup seedless raspberry jam
• 8 ounces fresh raspberries
• 10 fluid ounces heavy cream
• 3 egg yolks
• 3 tablespoons white sugar
• 10 fluid ounces heavy cream
• 2 ounces sliced almonds

Cooking Directions

1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. 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.
3. 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.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts

• calories566
• carbohydrateContent63.6 g
• cholesterolContent178.7 mg
• fatContent33.2 g
• fiberContent3.3 g
• proteinContent6.7 g
• saturatedFatContent18.1 g
• sodiumContent349.6 mg
• sugarContent31.7 g