A Christmas classic, trifle is a definite crowd-pleaser. We used pre-made jam Swiss roll as the best for this festive version, with raspberries and cream sherry to finish. If you're looking for a more chocolatey trifle, you need to give our espresso martini version a go!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
600
Ingredients
190g
jam-filled swiss roll
3Tbsp.
cream sherry
225g
(8oz) frozen raspberries
3Tbsp.
raspberry jam
1
vanilla pod
250ml
(8fl oz) whole milk
600ml
(1 pint) double cream
3 medium egg yolks
75g
(3oz) caster sugar
1Tbsp.
cornflour
4Tbsp.
icing sugar
15g
(1⁄2oz) flaked almonds, toasted
Silver dragees, to decorate
Directions
Step 1
Cut the Swiss roll into 2cm (3⁄4in) slices and arrange in the base and slightly up the sides of a 2 litre (31⁄2 pint) trifle dish or bowl. Drizzle over the sherry.
Step 2
Put the raspberries in a small pan with the jam and heat for 2-3min until fruit is beginning to soften and the mixture is saucy. Pour raspberry mixture in an even layer over the sponge.
Step 3
To make the custard, split the vanilla pod lengthways and scrape the seeds into a large pan. Add the scraped pod, milk and 200ml (1⁄3 pint) of the cream and heat until bubbling around the edges, then leave to infuse (off heat) for 5min. Discard the vanilla pod (or dry and use to flavour sugar). In a large bowl, whisk together the egg yolks, caster sugar and cornflour until smooth, then gradually whisk in the hot milk mixture. Return mixture to the empty pan, bring to the boil and simmer for 2-3min, whisking constantly, until the mixture has thickened. Leave to cool for 10min.
Step 4
Pour the custard in an even layer over the raspberries, then chill for 20min until the custard is just beginning to set.
Step 5
Lightly whip the remaining cream with the icing sugar until it holds soft peaks. Spoon the cream over the custard. Chill for at least 2hr before serving, then garnish with the flaked almonds and dragees when ready to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
