Ingredients
Scale
- 135g / 2 cups raspberry jelly
- 125g / 1 cup fresh raspberries
- 500g / 17 oz raspberry or strawberry cream sponge roll
- 1½ uk pints / 3½ us cups whole milk
- 1/2 uk pint / 1/2 us cup double cream/heavy whipping cream
- 6 tbsp bird's custard powder
- 6 tbsp white sugar
- 2 tsp vanilla
- 400ml /1½ cups double/whipping cream
- 4 tbsp icing (powdered) sugar
- 1 tsp vanilla
- 4 tbsp pomegranate seeds
- 2 tbsp pistachios
Instructions
- Prepare the jelly according to package instructions and pour it into a trifle bowl. Allow it to cool for about 20 minutes before refrigerating for 1½ hours until set.
- After the jelly has set, mix the custard according to package instructions, stirring constantly over low heat until thickened. Pass through a sieve for a smoother texture and cool with plastic wrap on top to prevent skin.
- Slice the sponge roll and arrange it around the sides and bottom of the trifle bowl. Sprinkle raspberry liqueur on the bottom layer, being careful with the side pieces.
- Pour the prepared custard over the sponge and chill in the fridge for a couple of hours until set.
- Whip the double cream with icing sugar until soft, then spoon over the custard. Garnish with pomegranate seeds and pistachios.
Notes
Choose fresh raspberries for the best flavor, but frozen can work if you reduce the water in the jelly.
The dessert can be made a day in advance for convenience, letting the flavors meld even more.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chill/Layering
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg