Trifle recipe with custard

Prepare the sponge cake and let it cool completely.

Cut the sponge cake into cubes and layer them at the bottom of a trifle dish.

Drizzle sherry over the sponge cake cubes, allowing it to soak in.

Prepare the custard by whisking egg yolks, sugar, and cornstarch in a bowl.

Heat milk in a saucepan until just boiling, then gradually add to the egg mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.

Remove from heat and stir in vanilla extract and a pinch of salt.

Let the custard cool slightly before pouring it over the sponge cake layer.

Prepare gelatin according to package instructions and mix it with the berries.

Layer the mixed berries over the custard, followed by another layer of sponge cake if desired.

Spread a thick layer of whipped cream over the top of the trifle.

Garnish with sliced almonds, orange zest, and lemon zest.

Chill the trifle in the refrigerator for at least 4 hours before serving.

Serve chilled, spooning into bowls to enjoy the layers.

Allergens