Ingredients:

  • 340 g (12 oz) Pound Cake or Sponge Fingers, cut into 1-inch slices
  • 60 ml (4 Tbsp) Raspberry Jam (or Strawberry)
  • 150 g (1 cup) Fresh Raspberries, plus extra for decoration
  • 120 ml (1/2 cup) Good Quality Sweet Sherry (e.g., Pedro Ximénez)
  • 6 Large Egg Yolks
  • 100 g (1/2 cup) Granulated Sugar (Caster Sugar preferred)
  • 240 ml (1 cup) Whole Milk
  • 240 ml (1 cup) Double Cream (Heavy Cream), for custard
  • 5 ml (1 tsp) Vanilla Bean Paste (or 1 pod scraped)
  • 15 ml (1 Tbsp) Cornstarch (Cornflour)
  • 480 ml (2 cups) Cold Double Cream (Heavy Cream), for topping
  • 30 ml (2 Tbsp) Icing Sugar (Confectioners' Sugar), optional
  • 30 g (1/4 cup) Sliced Almonds, toasted, for decoration

Instructions:

  1. Prepare the Sponge: Cut the cake into 1-inch slices. Spread one side of each slice generously with jam.
  2. Assemble the First Layer: Arrange the jam-side-up slices snugly along the bottom and sides of the clear trifle bowl. Fill any gaps with smaller pieces.
  3. Soak: Drizzle the sherry evenly over the sponge layers. Let stand for 10 minutes to allow the sherry to soak completely (no dry patches allowed).
  4. Layer the Fruit: Distribute the fresh raspberries evenly over the soaked sponge.
  5. Prep the Mix: In a medium bowl, vigorously whisk the egg yolks, sugar, and cornstarch until pale and thick (the ribbon stage).
  6. Heat the Liquids: Combine the whole milk, cream, and vanilla paste in a saucepan. Heat gently over medium heat until small bubbles form around the edge (do not boil).
  7. Temper the Eggs (The Management): Slowly pour about one-third of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
  8. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot cream.
  9. Control the Temperature: Return the saucepan to very low heat (or use a bain-marie/double boiler). Stir constantly with a spatula, scraping the bottom edges. Do not allow the mixture to boil. The custard is done when it thickens slightly and coats the back of a spoon (Nappe). Ideally, the internal temperature should reach 180°F (82°C).
  10. Chill Quickly: Immediately remove the custard from the heat and pour it into a clean, shallow bowl to halt the cooking. Place cling film directly onto the surface of the custard to prevent a skin from forming. Cool to room temperature, then chill thoroughly in the refrigerator for at least 1 hour.
  11. Pour the Custard: Once the custard is perfectly cold and thick, gently pour it over the raspberry and sherry base in the trifle bowl. Tilt the bowl to ensure the custard fills all the crevices.
  12. Set: Return the trifle to the refrigerator and chill for a minimum of 3 hours, or ideally overnight, until the custard is firmly set (it should have a slight 'wobble' but not be liquid).
  13. Whip the Cream: Just before serving, whisk the cold double cream (and icing sugar, if using) until soft peaks form—do not over-whip.
  14. Topping: Gently spoon the whipped cream over the set custard. Do not spread it flat; give it texture.
  15. Decorate and Serve: Decorate immediately with the reserved fresh raspberries and toasted sliced almonds. Serve promptly for maximum visual impact.