Raspberry Trifle Recipe

No cookbook is complete without a trifle recipe. A big bowl of raspberry trifle is guaranteed to put a smile on anyone’s face. You don’t have to wait until Christmas either: this festive delight is great as a dessert or treat all year long. Dig in!

Ingredients
1 jam sponge roll, cut into 1cm-thick slices
¼ – ½ cup sherry or orange juice
375g raspberries
2 cups Pams Cream, whipped
Pams Icing Sugar, to dust

Custard
4 egg yolks
½ cup Pams Caster Sugar
4 tablespoons Pams Maize Cornflour
1L Pams Milk
2 teaspoons vanilla extract


Method
1. To make the custard, place the egg yolks and caster sugar in a large bowl and beat until pale and creamy. Whisk in the cornflour until combined.
2. Place the milk in a saucepan and heat over medium heat until almost boiling. Gradually pour the hot milk into the egg mixture, stirring constantly. Stir in the vanilla extract. Return the custard mixture to the saucepan.
3. Cook over low heat, stirring constantly until the custard thickens. Pour into a bowl, cover the surface with cling film and allow to cool.
4. To prepare the trifle, arrange the jam sponge roll slices around the sides of a 20cm straight-sided glass bowl, with the cut rolled sides facing outwards. Arrange the remaining sponge slices in the base of the bowl. Drizzle the sherry or orange juice over the sponge slices.
5. Scatter two-thirds of the raspberries over the sponge slices, then pour the custard over the raspberries. Refrigerate for 30 minutes, or until the custard has set. Top the trifle with the whipped cream, then garnish with the remaining raspberries. Dust with icing sugar to serve.

https://www.newworld.co.nz/recipes/de...