Categories
 30Mins Prep Time |
 20Mins Cook Time |
 ModerateSkill Level |
Ingredients
Custard Layer
- 500 ml Whole milk
- 200 ml Heavy cream
- 1 tsp Vanilla Extract
- 8 Egg yolks
- 4 tbsp sugar
- 2 tbsp Corn powder
Cake Layer
- 10 pieces Victoria Sponge baked and cooled
- 200 ml Cup cream sherry
- 5 tbsp Seedless red raspberry jam or preserves
Fruit Layer
- 500 g Fresh strawberries sliced
- 500 g Fresh raspberries
- 1 tbsp Cream sherry
- 1 tbsp sugar
Whipped Cream
- 500 ml Heavy whipping cream
- 1 tsp Icing sugar
Cooking Instructions
- Combine the milk, heavy cream and vanilla in a heavy bottomed medium saucepan, stirring frequently. Heat the milk mixture over low-medium heat until it just begins to simmer and steam rises from the surface.
- Meanwhile, mix the sugar and cornstarch together. In a large mixing bowl, whisk together the egg yolks and the sugar mixture until light and smooth.
- Remove the warmed milk from the heat and while whisking the egg yolks constantly, dribble a few drops at a time into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don't curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added.
- Pour the contents of the mixer bowl into the saucepan and heat over medium, stirring constantly. Keep stirring, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, anywhere from 2-6 minutes. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled.
- Cut the cake into large manageable squares. Cut those squares in half horizontally. Open the squares so that the cut sides are facing up. Brush the cake with the cream sherry. Spread the Victoria sponge with the raspberry jam. Cut the cake into cubes.
- In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.
- Combine the heavy whipping cream and the icing sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.
- Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.