Ingredients
Scale
- 2 cups vanilla custard
- 1 pound sponge cake, cubed
- 1 cup raspberry jelly
- 1 cup heavy cream, whipped
- 1/2 cup fresh berries (raspberries, blueberries)
- 2 tablespoons chocolate shavings
- Edible gold dust for sparkle (optional)
Instructions
- In a clear trifle dish, layer sponge cake to cover the base.
- Spread a layer of vanilla custard over the cake, then a thin layer of jelly.
- Repeat with remaining ingredients, finishing with whipped cream on top.
- Garnish with berries, chocolate shavings, and a light dusting of edible gold.
- Chill for at least 1 hour before serving to set the layers.
Notes
- Chill time helps the layers set for clean slices.
- Using store-bought custard speeds up assembly.
- Serve with shortbread for a classic English pairing.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Method: Layered dessert in glass; chill to set
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
