Name: Traditional English Raspberry Almond Trifle
Cook time: 5 min
Yield: 8
Ingredients: 10.75 oz Sara lee all butter pound cake; ½ 12 oz jar raspberry jam; 1 cup fresh raspberries; 1 cup granulated sugar; 1 ¼ cups water; 4 tbs sherry; 2 cups heavy cream; 5 egg yolks; 1/3 cup granulated sugar; 2 tsp cornstarch; ½ tsp vanilla paste; 1 ¼ cups heavy cream; 1 Cadburys chocolate flake; ¼ cup toasted flaked almonds

Method

10 steps

Cut the pound cake into ¾ inch slices and sandwich with the jam.
Layer the cake slices into a large glass bowl and sprinkle with the raspberries.
In a small pan, boil the sugar and water for about 5 minutes to make a syrup.
Add the sherry to the syrup and pour over the sponge.
Bring 1 pint of heavy cream to a boil in a large saucepan.
Mix the egg yolks, sugar, vanilla, and cornstarch together in a small bowl.
Pour the boiling cream over the egg mixture and return to the pan.
Stir over low heat until it just starts to thicken, then remove from heat and cool slightly.
Pour the custard over the sponge layer and refrigerate until set.
Top with whipped cream, decorate with grated chocolate or chocolate flake, and sprinkle with toasted almonds.

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