English Trifle to Die For

A traditional English trifle all children in the UK grow up eating on high days and holidays.

English Trifle to Die For


  • 1 (9 inch) sponge cake, cut in cubes
  • 1 cup seedless raspberry jam
  • 8 ounces fresh raspberries
  • 10 fluid ounces heavy cream
  • 3 egg yolks
  • 3 tablespoons white sugar
  • 10 fluid ounces heavy cream
  • 2 ounces sliced almonds


1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.


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