Trifle
6 servings
30 minutes
Trifle is a classic British dessert with origins dating back to the 16th century. Initially made with cream, sugar, and rose water, it has evolved into its modern form. It features a sherry-soaked sponge cake layered with juicy raspberries, airy cream, and delicate whipped cream. This dessert captivates with its layers: each layer brings new flavors and textures, while almond flakes add a pleasant crunch. Trifle is the perfect treat for festive gatherings; it delights the eye and offers unforgettable gastronomic experiences. It is served chilled, making it especially refreshing in warm weather.
1
Place the sponge cake at the bottom of a large bowl and drizzle with sherry. Then add the raspberries and gently press them with a spoon to release the juice, leaving some berries whole.
- Sponge cake base: 4 pieces
- Sherry: 3 tablespoons
- Raspberry: 250 g
2
Mix eggs, sugar, and flour in a bowl. Heat milk in a saucepan and gradually pour it into the egg mixture while whisking. Whisk and pour into a clean saucepan. Heat over medium heat until boiling, allowing it to thicken. Add vanilla, cover with plastic wrap, and let cool.
- Chicken egg: 4 pieces
- Cane sugar: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Vanilla extract: 0.3 teaspoon
3
Spread the cream over the raspberries and place it in the refrigerator for a while. Top the cream with whipped cream, sprinkle with almonds and raspberries. Put it in the refrigerator.
- Whipped cream: 125 ml
- Almond flakes: 3 tablespoons
- Raspberry: 250 g