🍮 Berry and Custard Trifle

Ingredients

• Sponge

• 4 Eggs, large
• ¾ cup Granulated sugar
• 1 tsp Vanilla extract
• 1 cup All-purpose flour
• 1 tsp Baking powder
• ¼ tsp Table salt

• Custard

• 3 cup Whole milk
• 4 Egg yolks
• ½ cup Granulated sugar
• ¼ cup Cornstarch
• 2 tsp Vanilla extract

• To assemble

• ½ cup Strawberry jam, raspberry
• ½ cup Orange juice
• 3 cup Raspberries, fresh or thawed frozen, plus strawberries
• 1½ cup Heavy cream
• 2 tbsp Powdered sugar

Nutrition

Steps

You’ll need: 9-by-13-inch pan, saucepan, whisk, mixer, glass trifle bowl or large glass bowl, food thermometer (helpful).

1. Bake the sponge: heat the oven to 350°F and grease and flour the pan. Beat the eggs and sugar on high until pale and thick, 5 minutes. Beat in the vanilla. Fold in the flour, baking powder and salt. Spread in the pan and bake 18 to 20 minutes, until springy. Cool.
2. Make the custard: heat the milk until steaming. Whisk the yolks, sugar and cornstarch in a bowl, then slowly whisk in the hot milk. Pour it back into the pan.
3. Cook over medium heat, whisking constantly, until it bubbles and thickens, then whisk 1 minute more. It will be well past 160°F, the temperature for egg dishes. Stir in the vanilla, press plastic wrap on the surface, and chill until cold.
4. Cut the sponge in 1-inch cubes. Toss half with half the jam and orange juice and pack it into the bowl. Add half the berries, then half the custard. Repeat.
5. Whip the cream with the powdered sugar to soft peaks and spread it on top. Chill at least 4 hours or overnight so the cake softens. Top with more berries to serve.

🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.