Trifle Recipe – Eats Now

Name: Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 sponge cakes (can use angel food cake); 12 macaroons; raspberries; 1 pt. custard; 1 wine glass cream sherry; 2 Tbsp. milk; 1 oz. shredded almonds; 2 egg whites; sugar; 8 oz. cream

Servings: persons

1
Make custard (I use Bird's custard powder) with 1 pint of milk.
2
Let it cool, cover with wrap to stop skin forming.
3
Cut sponge cakes into thick slices.
4
Put into dish and add defrosted raspberries and macaroons.
5
Pour over wine mixed with milk adding more sherry as necessary to soak the cakes thoroughly.
6
Sprinkle with lemon rind.
7
Add the almonds and cover with cooled custard. Beat cream and egg whites together until stiff.
8
Sweeten to taste and pile on top of custard.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 sponge cakes (can use angel food cake), 12 macaroons, raspberries, 1 pt. custard, and more.

Yes, Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Trifle

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