No Bake Raspberry Trifle
6
- Prep Time20 mins
- Total Time1 hr 5 mins
- Makes12 servings
Cake design by Brooke Cowitz, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving
Bust out your best novelty glassware: This no-bake trifle recipe from the 1990s remains unchanged and as delicious as ever.
Custard
1/2 cup custard powder, such as Bird's
1/2 cup (99 g) granulated sugar
5 cups 3.25% milk
1/2 cup sherry
1/2 cup rum
1 tsp vanilla
1 340-g pkg store-bought jelly roll
2 tbsp sherry
2 tbsp rum
1 250-ml jar seedless raspberry jam
1 cup 35% cream
mixed berries, such as raspberries, blackberries, cherries and ground cherries, for garnish
fresh mint, for garnish
Instructions
Custard: Combine custard powder with sugar in a heavy- bottomed saucepan. Whisk in milk, 1⁄2 cup sherry and 1⁄2 cup rum. Set over medium. Cook, stirring often, until mixture comes to a boil, about 6 min. Stir constantly until custard coats a metal spoon, about 2 min. Remove from heat and stir in vanilla. Press plastic wrap directly on surface to prevent skin from forming. Refrigerate until cooled, about 45 min.
Assembly: Cut jelly roll into 1⁄2-in. thick slices. Arrange 3 cake slices on bottom of a 12-cup cocktail glass bowl (or trifle dish). Stir 2 tbsp sherry and 2 tbsp rum in a small bowl. Drizzle 1 tbsp of sherry mixture over cake layer. Top with half of custard. Add another layer of cake slices over custard (with some cut sides pressed against the glass), then drizzle with remaining 3 tbsp sherry mixture. Cover with remaining custard. Refrigerate, covered, for at least 6 hrs or overnight.
Combine raspberry jam with 1 tbsp water in a small saucepan set over medium. Cook, stirring often, until smooth and runny, about 5 min. Set aside to cool.
Just before serving, beat cream in a large bowl, using an electric mixer on medium, until soft peaks form when beaters are lifted. Spoon raspberry jam over trifle, then whipped cream. Top with berries and mint.
