English Trifle To Die For

Ingredients

• Servings: 1
• 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 sugar
• 10 fluid ounces heavy cream
• 2 ounces sliced almonds

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• spread a little jam on each piece of cake and place in the bottom of a large glass bowl. sprinkle raspberries over cake.
• 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.
• 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.
• spread cooled custard over cake in bowl. top with whipped cream and toasted almonds. chill 2 hours before serving.