Delia Smith Trifle Recipe
Ingredients
- Double Cream 500ml for custard, 325ml for topping: The custard’s richness comes from this cream. For the topping, it whips beautifully to create a fluffy, soft peak texture.
- Large Egg Yolks 5: These are crucial for the custard’s texture. They thicken the mixture and add a smooth, velvety quality.
- Golden Caster Sugar 30g: This sugar is finer and dissolves quicker than regular sugar. It sweetens the custard without overpowering it.
- Cornflour 1 heaped dessertspoon: It’s the thickening agent. Ensures the custard sets to the perfect consistency.
- Vanilla Extract 1 ¼ teaspoons: Vanilla adds a subtle, sweet flavor. It’s a classic custard ingredient.
- Trifle Sponges 6: These sponges soak up the Madeira beautifully. They form the base layer of the trifle.
- Sercial Madeira or Dry Sherry 175ml: This adds a rich, nuanced flavor. It moistens and flavors the sponges.
- Seedless Raspberry Jam 2 ½ tablespoons: It gives a sweet, fruity layer. It complements the raspberries and bananas.
- Fresh or Frozen Raspberries 325g: They add a tart, fresh flavor. Raspberries balance the sweetness of the other components.
- Medium-Sized Bananas 3: Bananas add a soft, creamy texture. They pair well with raspberries.
- Toasted Flaked Almonds 60g: They provide a crunchy contrast. Their nutty flavor finishes the trifle perfectly.
Instructions
- Prepare the Custard: Begin by gently heating 500ml of double cream in a saucepan. In a bowl, whisk together 5 egg yolks, 30g sugar, cornflour, and vanilla extract. Once the cream is warm, gradually pour it into the egg mixture, stirring continuously. Return the mix to the saucepan and heat gently, stirring until it thickens. Do not boil. Once thickened, set aside to cool.
- Soak the Sponges: Layout 6 trifle sponges and sprinkle them evenly with 175ml of Madeira or dry sherry. Allow them to absorb the liquor.
- Assemble the Filling: Spread 2 ½ tablespoons of raspberry jam over the soaked sponges. Arrange a layer of sponges at the bottom of a large trifle bowl. Scatter half of the 325g raspberries and sliced bananas over the sponges. Pour half of the cooled custard over the fruit layer. Repeat the layers once more, finishing with a layer of custard.
- Prepare the Topping: Whip 325ml of double cream until it forms soft peaks. Spread this evenly over the top custard layer. Sprinkle 60g of toasted flaked almonds as a garnish.
- Chill: Refrigerate the trifle for at least 2 hours before serving. This allows the flavors to develop fully.