Ingredients
Scale
- 135g / 2 cups raspberry jelly
- 125g / 1 cup fresh raspberries
- 500g / 17 oz raspberry or strawberry cream sponge roll
- 1½ uk pints / 3½ us cups whole milk
- 1/2 uk pint / 1/2 us cup double cream/heavy whipping cream
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml / 1½ cups double/whipping cream
- 4 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly according to package instructions; pour it into the trifle bowl and chill for 20 minutes, then refrigerate for 1½ hours until thick.
- Drop the raspberries into the set jelly and return to fridge for another 4-5 hours until fully set.
- Follow the custard package instructions; cook on low while whisking continuously to avoid lumps. Push through a sieve for smooth texture.
- Slice the sponge roll and arrange around the trifle bowl, adding some to the bottom and soaking them with raspberry liqueur.
- Pour the custard over the sponge roll until it reaches the top, then chill in the fridge for a couple of hours.
- Whip the double cream with icing sugar until soft; spoon over the custard and decorate with pomegranate seeds and pistachios.
Notes
For a non-alcoholic version, skip the raspberry liqueur and use more raspberries instead.
Feel free to customize with other fruits or flavors based on your taste preferences.
This dessert can be made a day in advance for a quick, stress-free serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Layering
- Cuisine: English
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg