We’ve added a couple of our own delicious Carnation twists to the classic trifle recipe. If you’re looking for a showstopper of a dessert fit for the Queen herself, we think our Raspberry Framboise Trifle will really hit the spot.
Madeira cake, cut into pieces
Custard cream biscuits
For the custard:
Semi skimmed milk
For the raspberry cream:
Step 1 of 4
To make the custard, mix the egg yolks with the custard powder and add to a saucepan with the condensed milk and semi skimmed milk. Heat gently until the mixture has thickened to a custard like texture – make sure to keep stirring so the custard doesn’t stick to the bottom of the pan.
Step 2 of 4
Line the outside of the trifle dish with the custard creams and add half the cake to the bottom of the dish, topped with half of the custard. Add another layer of cake and top with the remaining custard.
Step 3 of 4
To make the raspberry cream, add the raspberries and jam to a small saucepan and heat gently until the raspberries have just started to lose their shape. In a large bowl, whisk the cream to soft peaks and gently fold through the cooled raspberry mixture.
Step 4 of 4
Spoon the cream over the custard layer and decorate with the remainder of the raspberries.
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PREP: 10 mins
CHILL: 1 hr