British Trifle
A British dessert reimagined with an Italian twist, layered with creamy custard, sponge cake, and fresh fruit.
Ingredients
- ●1 1/2 cups Sponge Cake
- ●2 cups Fresh Fruit (Strawberries, Raspberries)hulled and sliced
- ●2 cups Vanilla Custard
- ●1 cup Sherry or Grand Marnier
- ●1 cup Whipped Cream
- ●2 tsp Cocoa Powder
- ●1 cup Granulated Sugar
- ●4 Egg Yolks
- ●1 cup All-Purpose Flour
- ●1/4 cup Butter, softened
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Cut the sponge cake into 1-inch cubes and toast until lightly browned.
- 3
In a medium saucepan, combine the custard, sherry or Grand Marnier, and granulated sugar. Heat over low heat, stirring constantly, until the sugar dissolves.
- 4
In a separate bowl, whisk together the egg yolks and flour until light and fluffy.
- 5
Add the softened butter to the egg yolk mixture and whisk until combined.
- 6
Gradually pour the custard mixture into the egg yolk mixture, whisking constantly.
- 7
Pour the mixture into a baking dish and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 8
While the custard is baking, whip the heavy cream until stiff peaks form.
- 9
To assemble the trifle, place a layer of toasted sponge cake in the bottom of a large serving dish.
- 10
Top the cake with a layer of whipped cream, followed by a layer of fresh fruit.
- 11
Repeat the layers two more times, ending with a layer of whipped cream on top.
- 12
Dust the top of the trifle with cocoa powder and serve chilled.