Sponge Ingredients:

2 trifle sponges
1⁄4 punnet of raspberries OR 2 tbsp raspberry jam or a mixture of them both
4 tbsp sherry

Custard Ingredients:

150ml of double cream
50ml of milk
2 tsp vanilla
2 egg yolks
25g sugar
1 tsp cornflour

Whipped Cream Ingredients:

100ml of double cream, well chilled
1 tbsp icing sugar

Topping Ingredients:

1 tbsp toasted flaked almonds


To make the sponge; mix together the trifle sponges, fruit or jam and the sherry with a fork – until you have a stiff mixture! (You don’t want it to be too sloppy). Place a layer in your trifle bowl.

To make the custard; in a bowl, beat the egg yolks into the cornflour and sugar. In a saucepan, bring the cream and milk to boil.
Pour the hot cream/milk mix onto the yolk mixture and stir well before returning to the pan. Continue to stir until thick.
Pour back into the bowl to cool.
Once the custard has cooled pour on top of the sponge mixture.

Finally, whip the cream and icing sugar together using an electric whisk and put on top of the custard!

Top with toasted almonds and enjoy!


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