Raspberry Jelly Roll Trifle

1. 1

   Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.

2. 2

   Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.

3. 3

   Stir constantly until custard thickly coats a spoon, about 2 minutes.

4. 4

   Remove from heat and stir in vanilla extract.

5. 5

   Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.

6. 6

   Cut jelly roll into 1/2 inch thick slices.

7. 7

   Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.

8. 8

   Cover cake with half of custard then layer of whipped cream.

9. 9

   Add some raspberries, then another layer of cake; cover with remaining custard.

10. 10

    Refrigerate, covered, for at least 6 hours or overnight.

11. 11

    Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.

12. 12

    Decorate with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.