Raspberry Trifle with traditional style custard

This yummy raspberry trifle has no jelly (that’s why I like it) and can be changed here and there to accommodate most dietary restrictions.

For the custard

If you are egg intolerant use vegan and dairy free  instant custard making up 1 pint slightly thicker than instructed on the pack using the milk or soya drink of your choice.

Otherwise, if you are ok with eggs proceed as below:

4 egg yolks

25g golden caster sugar or 15g agave syrup or sweet freedom
1 dessert spoon cornflour
425ml double cream (or non-dairy cream)
1 teaspoon pure vanilla extract

For the filling
6 trifle sponges home made sponge cake or gluten free sponge cake
2 tablespoons  raspberry spread
150ml Raspberry juice
275g frozen raspberries
1 dessert spoon golden caster sugar or sweet freedom
2 medium-sized bananas

For the topping
275ml double cream, soya dessert or sojade cuisine
50g toasted flaked almonds

A 1.75-litre glass bowl
How to make the trifle
The filling:
Slice the sponges in half lengthways, spread one half with jam and place the original half back on top. Cut each one into three mini sandwiches and place sideways up in the bowl (they should all fit into a single layer). If you are using left over home made cakes, than all the better as you know exactly what has gone into them.  Just cut into slices, spread with the jam and layer a layer in the bottom of the bowl.
Slowly pour the Raspberry juice all over them. Then leave on one side so the cake can absorb the liquid.
To make the custard. – if using eggs
Whisk the cornflour, egg yolks and sugar together in a bowl. Then heat the cream in a small saucepan and, when it comes up to simmering point, pour it on to the egg mixture, whisking as you pour. Now quickly pour the whole lot back into the saucepan, add the vanilla and whisk over a medium heat until it just begins to bubble and thicken (don’t worry, it won’t curdle – if it does look at all grainy, it will become smooth again when whisked off the heat). Pour it back into the bowl and leave to cool. » The raspberries should be placed in a saucepan straight from the freezer, together with the sugar. Then cook them over a gentle heat, stirring them around only until they have collapsed and defrosted and the juices start to run. This will take about 5 minutes, then let them cool.
To assemble the trifle:

Slice the bananas and put as a layer over the cake. Strain off any excess juice from the raspberries and pour over the sponges and banana. Now pour the custard all over the top.
Whip the cream till thick, spoon it over the dessert.  If you are using non-diary cream or soya dessert this is just as good though a little more runny.  Spoon your layer on carefully then cover the top with a layer of almonds. Chill until you are ready to eat.


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