Easy English Trifle Dessert with Raspberries

One of the most unique cold dessert that I had fond memories of is the English Trifle.

Last few years ago, our family had a Thanksgiving dinner at a Western restaurant.

The main course dinner was a wholesome giant BBQ turkey, too much meat for us to digest.

Finally, the best meal was the arrival of the English Trifle dessert, which had brighten up my kids mood, so did mine.

English trifle is not just a cake but a layered dessert.

The base of the bowl were made of sponge fingers, soaked with unique wine, layered with fresh raspberries and whipped cream.

The layers of whip cream was enormous.

However it wasn’t just a light whip cream.

It was creamy and sweet, which I had tasted the flavor of custard in between the cream.

Amazingly delicious and not too sweet, just nice for the whole family.

What is sponge fingers

Sponge fingers are alike baby finger biscuits.

They are low in calories, dry and brittle texture, melts in the mouth easily, made from eggs and flour, sweet flavored and shaped like index finger.

These sponge fingers are commonly used in trifles where they are soaked in brandy, wine, sugar syrups or coffee for dessert recipes.

Besides that, sponge fingers are popular among infants who are learning to suck and chew soft foods.

They are ideal for teething infants, very satisfying snack for little ones to grab and suck to keep them occupied.

What is Madeira ?

Madeira is a wine originate from Madeira Island.

Madeira Island is located off the coast of Portugal.

The wine itself tastes sweet, perfect beverage with dessert.

Madeira wine is often used in cuisine especially in sweet dessert such as trifle and cakes.

English Trifle Recipe

Ingredients:

• 1 egg plus 2 egg yolks
• 25 white castor sugar
• 300ml fresh low fat milk
• 1 tsp vanilla essence
• 20g egg based sponge fingers
• 6 tsp Madeira wine
• 3 tsp brandy
• 6 tsp raspberry jam
• 225g raspberries
• 300ml thick double cream

How to prepare:

• In a mixing bowl, whisk the egg, egg yolks and castor sugar until creamy, light and make sure the sugar is dissolved
• In a saucepan, bring fresh milk and vanilla essence to boil under fire, don’t burn it. Keep stirring.
• Rinse out saucepan, strain the custard through a siever before place it back into the pan.
• Keep stirring under low heat until thickens.
• Turn off heat, leave to cool.
• Now, dip one sponge finger at a time into the Madeira wine and brandy together.
• Then, spread some raspberry jam over the top, sandwich together with another sponge finger.
• Keep repeating the same procedure untill all sponge fingers are used up.
• Place the sponge fingers into a glass bowl.
• Cover the whole base of the glass bowl with the sponge fingers.
• Pour the remainder wines over the top.
• Then, cover the sponge fingers with 2/3 of the fresh raspberries.
• In another bowl, whip the double cream until soft peak with a whisk attached to a cake mixer.
• Fold in the 2/3 of the custard.
• Pour the mixture over the sponge fingers and raspberries.
• Transfer the remainder of the thick cream into a pipping bag fitted with a star nozzle.
• Decorate the trifle with piped cream.
• Then, decorate the top with candied orange or lemons.
• Chill in the fridge before consume.

Written by peachpurple

Photo taken by pixabay

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