|English Trifle is a favorite dessert in England, served at lunch, dinner, parties, and for entertaining. This recipe comes from our good friend Naomi, who lives in Henley-on-Thames, outside of London, and is her adaptation for the summer since it uses seasonal berries.|
1 eight inch sponge cake ( buy or make)
1 pint Whipping cream
2 oz Super fine sugar
2 oz flaked almonds, slightly toasted
1 lb Raspberries
4 oz Blackberries
2 small Bananas sliced thinly
4 oz Sherry
2 cups of English cream custard, room temperature. (Birds custard is the best, although you can make English custard from scratch).
In a trifle glass bowl, ( 8 inch diameter and 5 inches deep), place large pieces of the sponge cake, upside down, in the bottom of the bowl. Pour the sherry evenly over the cake. Then, in a small saucepan stew the blackberries and 4oz of the raspberries with 2oz of the sugar. This will take about five minutes. Let this fruit stew cool a little and pour over the cake. (Some folks use strawberry jam in place of the fruit stew)
Next layer the rest of the fresh raspberries. The next layer is the banana, and then the custard. Make sure the custard is room temperature because we don’t want to cook the bananas below.
Then whip the cream with the remainder of the sugar and pour over the custard layer. Garnish with the lightly toasted almonds.
It is best to keep the trifle in the refrigerator for a few hours, or even overnight.
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