Ingredients
- 3 cups milk
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 1 small Angel Food Cake
- ½ cup seedless raspberry jam
- 1/3 cup raspberry juice
- 2 packages (300 grams each) frozen unsweetened raspberries, thawed and drained
- 1 cup whipping cream
- 2 tsp. icing sugar
- Toasted sliced almonds
- Whole raspberries
Preparation
Step 1
In a pan, heat milk until it bubbles around the edges. In a bowl, beat yolks and sugar with a whisk until light and fluffy. Beat in cornstarch and slowly whisk in warm milk. Pour mix back into a saucepan. Cook stirring over medium heat until thickened. Pour through sieve and stir in vanilla. Chill 2 hours. Cut cake into ¾ inch slices and spread with jam. Spread a thin layer of custard on the bottom of a glass bowl. Arrange a layer of cake sliced over the custard. Sprinkle with 1/3 of the juice, and dot with 1/3 of the berries. Pour 1/3 of the remaining custard over the berries and repeat twice. Cover and chill overnight. Whip the cream with the icing sugar, spread over the trifle and garnish with sliced almonds and raspberries.