Traditional English Trifle
Serves 6 - 8
|For the custard:|
|425ml double cream|
|4 large egg yolks|
|25g golden caster sugar|
|1 level dessertspoon cornflour|
|1 teaspoon vanilla extract|
|For the filling:|
|5 trifle sponges|
|150ml Sercial Madeira (or dry sherry)|
|2 tablespoons seedless raspberry jam|
|275g fresh or frozen raspberries|
|2 medium sized bananas|
|For the topping:|
|275ml double cream|
|50g toasted flaked almonds|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will also need a Delia Online/Silverwood Little Gem 'Sauce' Pan (heavy gauge aluminium) or similar. A 1.75 litre capacity trifle bowl|
This recipe is adapted from Delia's Happy Christmas
It’s best to start this with the filling, so slice the sponges in half lengthways, spread one half with jam and place the original half back on top.
Cut each one into three mini sandwiches, and place these sideways up in the bowl (they should all fit into a single layer). Now stab them with a small knife and carefully and slowly pour the Madeira over all of them.
Then leave on one side so the sponges will absorb the liquid.
Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon.
While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point.
If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.
To assemble the trifle, tip the bowl from side to side to make sure all the Madeira has soaked into the sponges, the peel and slice the bananas.
Then scatter the raspberries over the sponges and press them down with a fork to release their juices then scatter the bananas over the raspberries. Now pour the custard all over.
Finally whip the cream till thick, spoon it over and spread it around, and scatter the almonds over it all.
Cover the bowl with clingfilm and chill until needed
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Mmmm…apple fans will swoon over this fabulous trifle, with its Calvados-soaked trifle sponges, apple puree and custard layer, with mascarpone and almonds on top.
Perfect for late-summer entertaining, this wonderful dessert has to be made in advance, leaving you stress-free on the day! The combination of fresh apricots, Marsala and mascarpone cream is utterly sublime.
In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
Most Popular recipes
the creaming method
28 Nov 2015 18:08
Racking my brains
27 Nov 2015 18:52
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
27 Nov 2015 20:16
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15