- Day old Pound Cake or any dried sponge. (Don’t use freshly baked, a day or two old sponge is better)
- Raspberry Jam
- 3/4 cup of good quality sherry (I like Harvey’s Bristol Cream)
- 2 punnets of fresh raspberries
- 1 pint of birds custard (made with milk, sugar, and I add 2 tsp of vanilla extract for extra flavor)
- 1/2 pint whipping cream, 1 tablespoon confectioner’s / icing sugar, 1 tsp vanilla extract
- Can use almond flakes or raspberries or sprinkles.
- Cut sponge into half inch slices and spread liberally with raspberry jam, arranging them jam side up in the dish. 2 layers should be sufficient.
- Pour the sherry over the sponge slices.
- Wash and dry the raspberries and arrange half of them over the sponge.
- Make the custard according to the packet. I tend to use Birds Custard. A traditional English custard. At the end of the cooking I always add a couple of teaspoons of vanilla extract so that it gives it an extra flavor boost.
- Pour the custard over the sponge and let it cool. Place some clear plastic wrap/clingfilm over the custard so that it does not form a skin. Place in fridge to get fully cold.
- In the meantime, prepare the cream. Whisk the cream until it forms peaks. Add 1 tablespoon of icing/confectioner’s sugar and 1 teaspoon of vanilla and fold in carefully.
- Remove the plastic wrap from the custard and pour the cream over the custard and smooth out.
- Decorate the top as you desire. The traditional ways in England are either sprinkles (called hundreds and thousands in the UK), almond flakes, or raspberries. In the picture above I used raspberries and some caramel sauce.
- Leave the trifle at least 4-6 hours before serving, preferably overnight to allow time for the sherry to soak into the sponges. Of course, you can make this a day or two in advance and leave the whipped cream topping until just before serving.
- This dessert will last a couple of days in the fridge.