Trifles: English Trifle to Die For | Submitted By: Polly Welby

1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar10 fluid ounces heavy cream2 ounces sliced almondsSpread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. Amount Per Serving  Calories: 566 | Total Fat: 33.2g | Cholesterol: 179mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here