I make trifle only once a year – over the Christmas holiday, when a big creamy, custardy, boozy bowl of indulgence seems like just what Santa ordered…;-)
This is a very different trifle to my Grandma Ivy’s, which calls for red and green jello, candied fruit and optional coconut macaroons(!).
(If I’m to realise my ambition of cooking every family recipe in Fern’s Food, I’ll have to give it a go some Christmas, but we’re keeping it classic this year.)
Trifle
- 5-6 trifle sponges, split in half lengthwise (or stale, plain cake)
- 1/2 cup medium-dry sherry or Madeira
- ¼ cup raspberry jam
- 200g frozen raspberries, thawed
- 2 bananas, peeled and sliced into ½-cm rounds.
- 300ml prepared custard
- 100ml double cream, softly whipped
- ¼ cup flaked almonds, toasted
- Spread half the split sponges with raspberry jam and sandwich together.
- Arrange the filled sponges in the bottom of a clear glass bowl.
- Pour over the booze and leave to soak for fifteen minutes.
- Scatter the raspberries over the sponges, followed by the banana slices.
- Spread the custard over the fruit to cover.
- Carefully spread a layer of cream over the custard.
- Cover the bowl with clingfilm and refrigerate overnight.
- Before serving, scatter the toasted almond flakes on top of the whipped cream.
Ten More Bites 
Can’t wait to try tis recipe
Reblogged this on CreativelyShared and commented:
Just as my mother makes it and it’s delish… sometimes the bananas are exchanged for cling peaches!
Just as my mother makes it and it’s delish… sometimes the bananas are exchanged for cling peaches!
I like the idea of peaches, and always think they work well with raspberries. Will try that!
Might have a go at this classic. Have yet to make my own, but always love eating it when made with such fine ingredients. Ready made versions have never satisfied.
You definitely taste the difference in the quality of the custard and cream. And the alcohol 🙂