Retro Trifle
A delightful layered dessert combining fresh berries, jelly, custard, and whipped cream for a nostalgic treat.
Ingredients
Fruits and Jelly
- 100 g Frozen raspberries
- 150 g Strawberries (hulled and halved)
- 70 g Raspberry-flavour jelly cubes (not powder)
- 150 ml Boiling water
- 15 g Caster sugar
- 4 egg yolks Egg yolks
- 55 g Cornflour (corn starch)
- 75 g Caster sugar
- 450 ml Whole milk
- 2 tsp Vanilla extract
- 150 ml Double cream
- 450 ml Double cream
- 50 g Icing sugar
- 25 g Flaked almonds
- 175 g Swiss roll (cut into 2cm slices)
Instructions
- Layer 100g of raspberries and 150g of strawberries in the bowl, arranging cut edges against the sides.
- Dissolve jelly cubes in boiling water, add cold water, then pour over fruit. Refrigerate until set (~3 hours).
- Make custard by whisking egg yolks, cornflour, and sugar; heat milk with vanilla, then combine and cook until thick. Cool and chill.
- Whip double cream with icing sugar until soft peaks. Toast almonds until golden.
- Once jelly is set, top with Swiss roll slices and mashed raspberries, then add strawberries around the edges. Spoon custard over, then top with whipped cream and almonds. Chill before serving.
Notes
Use fresh or thawed berries for best flavor. Prepare ahead for best results.