Trifle Recipe – Eats Now

Name: Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 ½ cups heavy cream; 5 egg yolks; 3 tablespoons sugar; 1 ½ teaspoons cornstarch; 5 cups broken pieces poundcake or 5 cups broken pieces sponge cakes; raspberry jam; 18-¼ cup sherry wine; 1 ½ cups raspberries; 1 large banana (optional); 12 pint heavy cream, whipped; ¼ cup slivered almonds, lightly toasted

Servings: persons

1 ½ cups heavy cream
5 egg yolks
3 tablespoons sugar
1 ½ teaspoons cornstarch
5 cups broken pieces poundcake or 5 cups broken pieces sponge cakes
raspberry jam
18-¼ cup sherry wine
1 ½ cups raspberries
1 large banana (optional)
12 pint heavy cream, whipped
¼ cup slivered almonds, lightly toasted

1
Custard: Heat the cream in a small saucepan.
2
Whisk the egg yolks, sugar and cornstarch together.
3
When the cream is hot, out it into the bowl with the egg mixture, stirring constantly.
4
Return the custard to the saucepan and stir on low heat until thickened.
5
Do not let it boil.
6
Remove from heat and cool.
7
To assemble trifle: Spread the pieces of cake with a thin layer of jam.
8
Put the pieces in a large bowl (A trifle bowl if you have one).
9
Sprinkle the sherry and berries over the cake and stir gently.
10
Peel and thinly slice the banana.
11
Stir it into the cake and berries gently.
12
Drizzle the custard over the top.
13
Spread the whipped cream over the trifle.
14
Sprinkle almonds on top.
15
Cover and chill for at least 4 hours before serving.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 ½ cups heavy cream, 5 egg yolks, 3 tablespoons sugar, 1 ½ teaspoons cornstarch, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trifle

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