As British as fish and chips, trifles have been appearing as "pudding" on English menus since the days when Shakespearian plays were directed by the Bard himself. Here is a recipe for the pretty layered dessert from British native (and lifelong trifle fan) Jon Ashton.
Raspberry Cream Trifle
1 1/2 cups whole milk
1 tablespoon vanilla extract
3 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
4 thick) slices toasted pound cake
2 tablespoons raspberry jam
2 cups fresh ripe raspberries or strawberries
1 cup heavy cream, whipped with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract
Sliced almonds, toasted
- To prepare custard, place milk in a small saucepan over medium heat. Whisk vanilla, egg yolks, sugar and cornstarch together in a medium bowl. Add a small amount of warm milk, whisking well. Pour mixture back in saucepan and cook until thick. Remove from heat and let cool.
- Spread cake slices with half the raspberry jam; cut into 1-inch cubes. Divide slices among 4 parfait glasses.
- Place two-thirds of the raspberries on top of cake, pushing some down. Drizzle cooled custard over berries. Top with whipped cream. Top with almonds and remaining raspberries.
Recipe by Relish Chef Jon Ashton.