Italian Berry Trifle

  • 22 Aug - 28 Aug, 2020
  • Mag The Weekly
  • Cookery


· 600 ml cream

· 1 teaspoon vanilla extract

· 6 egg yolks

· 2 tablespoons corn flour

· 1 tablespoons flour

· 150 g caster sugar

· 300 g raspberries

· 6 slices of sponge cake

· 200 ml thickened cream

· 2 tablespoons flaked almonds


Heat pure cream and vanilla in a pan over medium heat until just below boiling point, and then remove from heat. Meanwhile, whisk yolks with flours and sugar until well combined. Gradually whisk hot cream into yolk mixture, return to the same pan over medium-low heat. Stir constantly with a wooden spoon for five minutes until custard is thick enough to coat spoon. Place in a bowl. Cover surface closely with plastic wrap. Place raspberries in a pan with remaining sugar and stir gently over low heat for two minutes to dissolve sugar. Cool. Place a slice of sponge on each plate and spoon over some custard. Top with berries and their juices, then more custard, whipped cream and almonds and serve.