July is hardly trifle season, but Beulah’s raspberry-based version has a summery vibe. I have a terrible touch with custard, and despite the extra custard powder it didn’t set as firmly as I would have liked. That quibble aside, it was a hit with everyone and something I’d happily make again – using Swiss roll for the base is a nice twist.
Beulah’s trifle
- 1 Cadbury’s or Lyon’s plain raspberry jam roll
- Benedictine, Chambord, Cointreau or sherry
- ¾ lb (350g) frozen raspberries
- 1 pint (568 ml) whole milk
- 2 heaped Tb custard powder
- 2 Tb caster sugar (for the custard)
- ¼ pint (142 ml) double cream
- 2½ tsp caster sugar
- Spread the raspberries onto kitchen towel and defrost for an hour.
- Slice the jam roll into ½ inch rounds. Line the bottom of a straight sided, clear glass bowl (8 inches in diameter) with the slices. Cut small pieces from the remainder to fill any gaps.
- Drizzle liqueur over the jam roll.
- Lay a ring of raspberries around the edge of the bowl with the open end facing outward. Scatter the rest of the raspberries evenly in the middle.
- Make the custard, according to instructions (but using the amounts of custard powder and sugar specified above). Place a layer of clingfilm on top of the custard to prevent a skin from forming and set aside to cool.
- Once the custard has cooled, smooth it over the raspberries. Make sure to work the custard around the edge of the dish. Place in the fridge to cool.
- Whip the cream with the sugar, just until it is stiff enough to come off the spoon with a firm shake. Spread most of the cream on top of the custard. Make sure to work it around the edges of the dish.
- Pipe the rest of the cream in florets around the edge of the trifle.
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