ReceptnaptárTrifle (layered sponge dessert with custard and fruit)
Trifle is the layered dessert of the British festive table: syrup-soaked sponge, fruit, custard and whipped cream, layered one on another, traditionally in a large glass bowl so the layers show. It's a common sweet at Christmas and other family celebrations.
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Method
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- Lay the sponge slices in the bottom of a large glass bowl, and drizzle with the sherry or fruit juice.
- Top with the fruit.
- Heat the milk; whisk the egg yolks with the sugar and cornflour, pour in the hot milk, then return to the pan and cook over low heat into a thick custard, flavouring with vanilla.
- Pour the cooled custard over the fruit, and chill for at least 2 hours.
- Whip the cream with the icing sugar until stiff, and spread over the custard.
- Serve sprinkled with toasted almonds or chocolate shavings.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make it in a glass bowl, as the layered structure is one of the dessert's best features.
- Let the custard cool completely before adding the whipped cream, or it will run.
- Don't soak the sponge in too much liquid, or it will fall apart.
- Best chilled for at least a few hours, ideally overnight, so the layers settle together.
Frequently asked questions
Can it be made without alcohol?
Yes, the sponge can be soaked with fruit juice or squash instead of sherry.
How long does it keep?
In the fridge for 1-2 days, covered; after that the sponge gets soggy and softer.
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