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Raspberry sponge custard trifle
Average rating:
This fancy trifle tastes best with fresh raspberries, although frozen ones are not a bad substitute once their season ends in November
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Serves: 4
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Cooking time: 35 mins
Ingredients
If you're pressed for time, use tinned or chilled pre-prepared custard.
- 25g (1oz) icing sugar
- 25g (1oz) flour
- 200ml (7fl oz) crème fraiche
- 12 sponge fingers and 450g (1lb) British raspberries, to serve
For the custard:
- 1 vanilla pod (or 1tsp vanilla extract)
- 300ml (½ pt) full-cream milk
- 85g (3oz) caster sugar
- 3 egg yolks
Method
- If using the vanilla pod, split it, scrape out the seeds and place together with the milk and sugar in a pan. Bring to the boil. If using vanilla extract, simply add it to the milk and sugar in a pan.
- In a clean bowl, whisk the yolks and icing sugar until white and frothy. Add the flour and mix well, then pour in the milk mixture and return this to the pan. Cook over a low heat until the mixture starts to boil, then remove. Take out the vanilla pod and leave the mixture to cool, covered with cling film. When the mixture has cooled, spoon it into a large bowl and break down with a whisk.
- In a separate bowl, gently whisk the crème fraiche until it thickens to form soft peaks. Mix the two together to form a soft creamy texture, then leave to chill in the fridge.
- Lay three sponge fingers in the middle of each plate and sprinkle over the raspberries. Spoon over the chilled custard and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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