Open Today 7.00am - 9.00pm

Opening Hours

Today7.00am - 9.00pm
Sunday7.00am - 9.00pm
Monday7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm

Raspberry trifle

Serves 8
Prep time: 30 mins + chilling
Cooking time: 10 mins

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

Method

  • 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
View the 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 straightsided 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.

Tips:

  • For a dessert that’s sure to wow the crowd, top this trifle with storebought profiteroles.
  • Get this trifle on the table in no time by using storebought custard instead of making your own.
 
Back to ingredients