Luli’s Trifle

Name: Luli’s Trifle
Cuisine: United Kingdom
Ingredients: 1 pint fresh or dry-frozen, thawed raspberries; 1 pint fresh or dry-frozen, thawed raspberries; ½ cup best-quality raspberry jam or other jam of choice; ½ cup best-quality raspberry jam or other jam of choice; 2 tablespoons dark rum or brandy; 2 tablespoons sweet or medium-dry sherry; 1 pint fresh or dry-frozen, thawed raspberries; 2 tablespoons dark rum or brandy; ½ teaspoon pure vanilla extract; 2 teaspoons confectioners’ or superfine sugar; ⅓ cup slivered almonds, for garnish; 2 cups Eggnog Custard Sauce or Low-Fat Custard Sauce; 2 cups Eggnog Custard Sauce or Low-Fat Custard Sauce; 2 teaspoons confectioners’ or superfine sugar; 1 cup heavy cream, well chilled; 2 tablespoons sweet or medium-dry sherry; Marie’s Vanilla Spongecake, cooled, or pound cake

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

Trifle is the centerpiece of countless English celebrations. It allows for all sorts of variations; try different fruit and liqueur combinations. This is my friend Luli’s recipe, which she whips up for birthdays and holidays. To serve a crowd, you can double or triple the quantities; 1 to 1½ cups of cream is usually plenty for the topping, even when you multiply the recipe.

Ingredients

Europe
United Kingdom
Dessert
Vegetarian

Ingredients

Method