- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
For the custard
- 155 ml single cream
- 1/2 vanilla pod
- 25 g sugar
- 1 tbsp custard powder
- 140 ml double cream, whipped
For the trifle
- 4 tbsp ready-made raspberry coulis
- 1/2 ready-made swiss roll, cut into four slices
- 140 ml sugar syrup, (optional, see Cooks note)
- 1 small glass sweet sherry
- 170 g raspberries
- 1 banana, chopped
- 2 tbsp chopped pistachio nuts
- 5 tbsp double cream, whipped, to decorate
Tips and Suggestions
sugar syrup can be made in advance by dissolving 450g sugar in 600ml water in a saucepan over a low heat then boiling for 2-3 minutes. Leave to cool and store in the fridge until needed.
1. For the custard: pour all but 1 tablespoon of the single cream into a small saucepan, add the vanilla seeds and pod and bring to a boil.
2. While the cream is heating up, mix the sugar, custard powder and remaining tablespoon of single cream together in a bowl.
3. As soon as the cream comes to a boil, pour it through a sieve onto the custard mixture and whisk together.
4. Pour the mixture back into the pan and return to a low heat, stirring continuously, until thick enough to coat the back of a wooden spoon.
5. Remove from the heat and fold in the whipped double cream.
6. For the trifle: divide the raspberry coulis between 4 glasses, top each with a slice of swiss roll then drizzle with the sugar syrup, if using, and sweet sherry.
7. Scatter over the raspberries and chopped banana then pour over the custard and leave to set in the fridge for at least half an hour.
8. To serve, top each trifle with a spoonful of whipped cream and decorate with the chopped pistachios.
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