Mary Margaret's Trifle
Mary Margaret's Trifle is a simple, rustic, uncomplicated dessert comprised of three layers. Starting with a pound cake layer where the cake is soaked in raspberry jello, followed by a thick layer of custard and topped with freshly prepared whipped cream.
Ingredients
- 1 pound cake ((approx 800 grams))
- 2 cups whipping cream
- 1/4 sugar
- 1 teaspoon vanilla extract
- 3 cups prepared custard
- 2 packets raspberry jello
- raspberries and mint for garnish, (optional)
Instructions
- 1
Begin by preparing the raspberry jello according to the instructions on the package. Do not refrigerate! Set aside to cool for 5 minutes while you cut the pound cake into one-inch cubes.
- 2
Next, place the pieces of pound cake into a trifle bowl, positioning them so that they are in an even layer.
- 3
Pour the cooled raspberry jello into the bowl, covering the pound cake. Refrigerate until the jello is completely firm.
- 4
Prepared the custard according to package instructions. You will need 3 cups of prepared custard.
- 5
Pour the custard into the trifle bowl, smoothing it out evenly over the cake and jello layer.
- 6
Next, prepare the whipped cream by transferring the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks are formed.
- 7
Add the sugar one tablespoon at a time. Beat to incorporate.
- 8
Beat in the vanilla extract.
- 9
Top the custard layer with the whipped cream.
- 10
Refrigerate the trifle for 2 hours before serving.
- 11
Garnish with fresh raspberries and a sprig of fresh mint.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com