Rosie’s Trifle

Top view of trifle

I always make a trifle at Christmas it’s such a tradition in our house. I wouldn’t live it down with Mr R. if I ever forgot to make one; this is his little treat lol. You can make this trifle up from good quality shop brought ingredients or if you prefer homemade sponge and custard, the choice is yours and it all depends on your time factor too! I used Genoese Sponge in this trifle and have included my recipe if you fancy making your own sponge. Of course there are many interchangeable flavours of fruit conserves and fruits you could use in a trifle.

This one’s for you Pixie as I know you asked for my trifle recipe ;o)

Side view of trifle

Rosie’s Trifle

Ingredients For The Genoese Sponge
75g (3 oz) plain flour
25g (1 oz) cornflour
50g (2 oz) butter
100g (4 oz) caster sugar
3 eggs
Few drops of vanilla extract

Method For The Genoese Sponge.

You will need 2 20cm (8 in) sandwich tins, greased and base lined with greased greaseproof paper or greased non-stick paper.

Preheat the oven to 180°C/350°F/gas mark 4.

Sieve the flour and cornflour together and leave to one side for later.

In a saucepan melt the butter and leave to one side to cool a little for later use too.

In a kitchen mixer bowl or large bowl and a handheld mixer, (I wouldn’t suggest doing this by hand unless you want muscles like Popeye), add the eggs, sugar and vanilla extract. Whisk until it doubles in volume and becomes thick and pale in colour, when you lift up your beaters with a little mixture you will see it leaves a ribbon trail when at the correct texture and volume. Depending on your mixer it may take from 5 – 10 minutes to achieve this result.

Carefully fold in the sieved flour/cornflour mixture with a large metal spoon trying not to knock any air out of the mixture, and then do the same with the melted butter until all fully combined.

Dived the mixture between the two sandwich tins and place into the preheated oven middle shelf. Bake for 25 minutes or until firm to the touch and slightly coming away from the tin sides.

Place on a wire rack to cool for 5 minutes then turn out of tins to finish cooling off.

One sponge is only need for the trifle and cut this into two through the middle with a bread knife.

The full remaining sponge that is not needed I put into my freezer for a later date.


Ingredients For The Remaining Items For The Trifle.

A good jar of raspberry conserve
6 tbsp sherry
100g (4 oz) approximately of fresh or frozen raspberries thawed or a good quality tin of raspberries
570ml (1 pint) custard, homemade to your recipe cooled or a shop brought carton of custard
275ml (½ pint) double cream whipped to soft peek consistency
Different coloured edible sugar balls
Edible glitter

To Assemble The Trifle.

Take one half of the sponge that has been cut through the middle, and with a pallet knife spread on plenty of raspberry conserve. Place the reaming half of the sponge on top. Make little sandwiches from this circle of filled sponge to fit the bottom of a dish. Sprinkle the sherry over the sponges and if using tinned raspberries a little of the juice too.

Take the cooled custard and pour this over levelling off with a palette knife and leave to set a little before placing the soft whipped cream on top. Make little swirls for a pattern in the cream and scatter over the different coloured edible sugar balls and edible glitter.

Place in the fridge to finish off setting. Eat within a day or two due to the fresh cream.