My mother always made this at Christmas and family get togethers.... A bit too rich for my tastes nowadays - but it is a really pretty pudding!
Left over plain sponge or madeira cake cut into slices about 1 inch thick.
Ratafia biscuits - 10-15 or so small ones
Sufficient raspberries to cover the bottom layers of sponge and ratafias
0.5 pt of Jelly, raspberry is traditional (I think it's Jello in the States!)
Sherry - 4/5 tbsp
An egg custard made from
3 large eggs
3/4 of a pint of milk (Imperial)
2 oz Caster sugar
0.5 pint double cream, whipped into soft peaks
1 oz toasted almonds, to decorate
Cut the sponge cake to fit and arrange in the bottom of a glass serving dish (I use a lovely regency style compote dish which is quite large)
Cover with ratafias and sprinkle with sherry
Make up the jelly/jello according to instructions on the packet. Allow to cool.
Add a layer of fresh raspberries to the bottom layer of sponge and ratafias .
Gently pour the jelly liquid onto the fruit/sponge layers and leave aside until it sets.
Meanwhile, heat the milk until almost boiling. In a large bowl, whisk together the eggs and sugar until pale, then pour on the hot milk, stirring continuously.
Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. Set aside to cool.
Pour the custard over the trifle and leave until cold. Finish with a layer of the cream on top of the custard, or use a piping bag to make pretty patterns!
Sprinkle with the toasted almonds just before you serve the dish.
The Italians call this dish Zuppe Inglese! English soup - don't quite know why as it is a 'set' pudding, not liquid!