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Christmas Trifle




  • 3 cups milk
  • 4 egg yolks
  • 1/2 cup granulate sugar
  • 1/4 cup cornstarch
  • 1 tsp. vanilla


  • 1 small angel food cake or 1/2 large cake
  • 1/2 seedless raspberry jam
  • 1/3 cup dry sherry or raspberry juice
  • 2 pkg. frozen unsweetened raspberries, thawed and drained (300 g each)
  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • Garnish: toasted sliced almonds, whole raspberries or candied fruit



  1. Cook, stirring constantly, over medium heat until thickened. Pour through sieve into bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate for at least 2 hours and up to 2 days. Custard: In heavy saucepan, heat milk until bubbles start to appear around edges. Meanwhile, in bowl, beat yolks and sugar with whisk until light and fluffy; beat in cornstarch; slowly whisk in warm milk. Pour back into saucepan.
  2. Trifle: Cut cake into 3/4-inch slices; spread with jam. Spread thin layer of custard in bottom of glass bowl (preferably straight-sided) Arrange a layer of cake slices over custard. Sprinkle with one-third of the raspberries. Pour one-third of the remaining custard over berries. Repeat layers twice.
  3. Cover and refrigerate overnight
  4. Whip cream with icing sugar; spread over trifle.
  5. Garnish with sliced almonds and raspberries or candied fruit.
  6. Makes 10 to 12 servings.

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Last Updated Saturday, November 20th, 2004