The Earl's Trifle

Name: The Earl's Trifle (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 1 Sponge cake - store bought; 1 Mixed berries - fresh or frozen; 1/2 cup Orange juice; 1 Raspberry jelly crystals; 2 cups Boiling water; 1 package Instant custard powder; 2 cups Milk; 1 cup Heavy cream; 2 tbsp Powdered sugar; 1/2 tsp Vanilla extract; 1/4 cup Flaked almonds; 1/4 cup Grated chocolate

⏱1h 30m

👥8

🔥450 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic English trifle with layers of sponge cake, fruit, custard, jelly, and whipped cream.

1 Sponge cake - store bought

1 Mixed berries - fresh or frozen

1/2 cup Orange juice

1 Raspberry jelly crystals

2 cups Boiling water

See all 12 ingredients ↓

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⏱1h 30m

👥8

🔥450 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic English trifle with layers of sponge cake, fruit, custard, jelly, and whipped cream.

#Dessert #Classic #English #Easy

Instructions

Prepare the Jelly: Dissolve Raspberry jelly crystals in Boiling water. Refrigerate until set.
Prepare the Fruit: Combine Mixed berries with Orange juice. Set aside.
Prepare the Custard: Whisk Instant custard powder with Milk according to package directions. Refrigerate until cooled.
Prepare the Whipped Cream: Whip Heavy cream with Powdered sugar and Vanilla extract until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge cake, Jelly, Fruit, and Custard. Repeat layers once.
Top with Whipped Cream, Flaked almonds, and Grated chocolate. Refrigerate for at least 30 minutes before serving.

Ingredients

Sponge Cake
1 225 g Sponge cake - store bought
Fruit
1 800 g Mixed berries - fresh or frozen
1/2 cup 120 mL Orange juice
Jelly
1 85 g Raspberry jelly crystals
2 cups 480 mL Boiling water
Custard
1 package 340 g Instant custard powder
2 cups 480 mL Milk
Whipped Cream
1 cup 240 mL Heavy cream
2 tbsp 30 mL Powdered sugar
1/2 tsp 2.5 mL Vanilla extract
Decoration
1/4 cup 30 g Flaked almonds
1/4 cup 30 g Grated chocolate

Equipment

Trifle bowl
Mixing bowls
Whisk
Measuring cups and spoons

Instructions

Prepare the Jelly: Dissolve Raspberry jelly crystals in Boiling water. Refrigerate until set.
Prepare the Fruit: Combine Mixed berries with Orange juice. Set aside.
Prepare the Custard: Whisk Instant custard powder with Milk according to package directions. Refrigerate until cooled.
Prepare the Whipped Cream: Whip Heavy cream with Powdered sugar and Vanilla extract until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge cake, Jelly, Fruit, and Custard. Repeat layers once.
Top with Whipped Cream, Flaked almonds, and Grated chocolate. Refrigerate for at least 30 minutes before serving.

Nutrition per serving

Calories 450