Description
A rich and elegant layered dessert featuring jam-filled sponge cake, fresh berries, silky custard, and whipped cream. A timeless treat for Mother’s Day!
Ingredients
Units
Scale
For the Layers:
- 1 Swiss roll cake, sliced
- 1 cup strawberry jam
- 2 cups fresh strawberries, sliced
- 1 1/2 cups raspberry or strawberry jelly (prepared and set)
For the Custard:
- 2 cups whole milk
- 4 egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh strawberries and raspberries
Instructions
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Prepare the Custard:
- Heat milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens.
- Stir in vanilla extract, then remove from heat and let it cool.
-
Assemble the Trifle:
- Arrange Swiss roll slices along the bottom and sides of a trifle dish.
- Spread strawberry jam over the cake slices.
- Layer with prepared jelly and fresh sliced strawberries.
-
Pour the Custard:
- Spoon the cooled custard over the berry layer, spreading evenly.
-
Whip the Cream:
- Beat heavy whipping cream and powdered sugar together until soft peaks form.
- Spread over the custard layer.
-
Garnish & Serve:
- Decorate with fresh strawberries and raspberries.
- Chill for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a more authentic trifle, you can add a drizzle of sherry or fruit juice over the sponge cake before layering.
- Use store-bought custard for a quicker version.
- Best served chilled; leftovers can be stored in the refrigerator for up to 2 days.
