Description
A delightful no-bake Raspberry Trifle layered with sponge cake, vanilla custard, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 2 cups (300g) fresh raspberries, rinsed and patted dry
- 1 cup (150g) sponge cake, cubed
- 2 cups (480ml) vanilla custard, prepared
- 1 cup (240ml) heavy cream, whipped
- 1/4 cup (50g) sugar, granulated
- 11/2 teaspoon (5ml) vanilla extract
- 1/4 cup (50g) sugar substitute, if needed for raspberries
Instructions
- Make the Custard: Start by whisking the eggs, sugar substitute, and cornstarch together until smooth. It should feel thick and creamy.
- Cook the Custard: Pour the mixture into a saucepan and heat gently while stirring constantly. Watch for the thickening and pleasant aroma, but avoid boiling to prevent curdling.
- Cool the Custard: Remove from heat, transfer to a bowl, and cover with plastic wrap, touching the surface to prevent a skin as it cools slightly.
- Beat the Cream: In a bowl, whisk the heavy cream until soft peaks form. Aim for a light and airy texture without overbeating to avoid graininess.
- Prepare the Raspberries: Rinse the fresh raspberries gently and pat them dry. If they are tart, sprinkle with sugar substitute to sweeten before layering.
- Assemble the Layers: Layer sponge cake pieces at the bottom of the trifle dish. Add a layer of custard, followed by whipped cream and raspberries. Repeat until you reach the top.
- Chill the Trifle: Cover with plastic wrap and refrigerate for at least 2 hours to meld flavors and firm up the layers.
Notes
- Storage Tips: Store in the refrigerator in a covered container for up to 2 days, but best enjoyed fresh.
- Expert Tips: Use fresh raspberries for the best flavor. Ensure the custard and whipped cream are well-thickened to keep the layers distinct. Reducing the sugar in the custard or whipped cream can help if the trifle is too sweet.
- Reheating Instructions: Not applicable for this no-bake dessert.
- Serving Suggestions: Serve with extra whipped cream on top and garnish with mint leaves. Pair with a glass of sparkling wine for adults.
- Recipe Variations: Substitute sponge cake with ladyfingers for a different texture. Incorporate chocolate layers for a richer dessert, or use lemon curd instead of vanilla custard for a citrus twist.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: NA
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg