Jaggedly British Christmas Trifle
A layered dessert featuring jaggedly-shaped sponge cake, sweet berries, and creamy custard, perfect for the British Christmas season.
Ingredients
- ●1 1/2 cups jaggedly-shaped sponge cake
- ●2 cups mixed berries (strawberries, blueberries, raspberries)
- ●1 cup heavy cream
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●2 tbsp unsalted butter, softened
- ●2 tbsp sherry or other sweet wine (optional)
- ●1 tsp custard powder
Instructions
- 1
Cut the jaggedly-shaped sponge cake into 1-inch cubes.
- 2
In a large bowl, combine the mixed berries and granulated sugar. Let it sit for 15 minutes, until the berries release their juice.
- 3
In a separate bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form.
- 4
In a separate pan, melt the butter over low heat. Add the custard powder and whisk until smooth.
- 5
To assemble the trifle, start with a layer of jaggedly-shaped sponge cake in the bottom of a large serving dish. Follow with a layer of the berry mixture, then a layer of whipped cream.
- 6
Repeat the layers two more times, ending with a layer of whipped cream on top.
- 7
If using sherry, drizzle it over the top layer of whipped cream.
- 8
Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 9
Just before serving, sprinkle a layer of granulated sugar over the top of the whipped cream.
- 10
Serve chilled and enjoy!