• 2 - 12 oz. pound cakes
  • 1 c. seedless red raspberry jam
  • 1 c. cream sherry
  • 4 - 10 oz. packages frozen raspberries, thawed and drained
  • 4 ripe pears (Bartlett or similar), peeled and sliced
  • 2 c. (1 pint) whipping cream
  • 2 T. sugar
  • 1/2 t. vanilla
  • Sliced almonds
  • Freshly grated nutmeg
  • Three Batches of Custard (each batch makes 1 1/4 cups)
  • You can triple the amounts below and make one big batch, but I've always made it in three batches to avoid the possibility of burning or lumping.
  • Ingredients for each batch of custard:
  • 4 egg yolks
  • 3 T. sugar
  • 10 T. milk
  • 1/4 c. whipping cream
  • 2 1/2 t. cornstarch dissolved in 2 T. milk
  • 1/2 t. vanilla
  • 1/8 t. freshly grated nutmeg
  • Split each pound cake horizontally. Spread one cutside of each loaf with 1/2 cup jam. Sandwich layers back together. Slice each loaf vertically into 1/2 inch slices (approx. 8 per loaf).


For custard: Whisk yolks in medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes. Blend in milk, whipping cream and cornstarch mixture. Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes (do not boil or mixture will separate). Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl. Repeat twice, for a total of 3 3/4 cups of custard.

Arrange 1/3 of the cake slices in a layer in the bottom of the trifle bowl. Using a pastry brush, soak cake layer with 1/3 cup sherry. Top with 1/3 of sliced pears and 1/3 of drained raspberries. Spoon 1 1/4 cups custard over fruit. Repeat cake-fruit-custard layering 2 more times. Place plastic wrap directly on surface of trifle. Refrigerate overnight (can be made up to 2 days ahead).

No longer than 3 to 4 hours before serving, whip cream in medium bowl until foamy. Add 2 tablespoons sugar and 1/2 teaspoon vanilla and continue beating until stiff but not dry. Spoon or pipe onto top of trifle. Garnish top with sliced almonds and grated nutmeg. Refrigerate until serving time.

Makes 12 servings (use a tall glass bowl, 12 -14 cup capacity)

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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith

English Trifle