Raspberry Trifle

A proper English trifle is a thing of beauty, and this raspberry version layers all the good stuff: jam-spread ladyfingers, fresh raspberries, split almonds, and a homemade custard, finished with billows of whipped cream.

The custard is what sets this apart from shortcut trifles. It’s made from scratch and spiked with a splash of dry white wine for a quiet, grown-up flavor.

There’s one technique to respect: tempering the egg yolks. Stir some of the hot milk mixture into the yolks first, then return it to the pan, so the custard turns silky instead of scrambling.

Chill the custard until thick before you layer, then build it up in a glass bowl, ladyfingers, almonds, raspberries, and custard, repeating as you go. Standing ladyfingers around the edge gives that classic trifle look. A final crown of whipped cream and a scatter of berries and almonds, and it’s ready to impress.

Chef Tips

• Temper the egg yolks with a little hot custard before adding them back, so they don’t scramble.
• Chill the custard fully, at least 3 hours, so it’s thick enough to hold the layers.
• Use a clear glass bowl to show off the pretty layers.
• Assemble ahead and chill so the ladyfingers soften into a cake-like texture and the flavors meld.

Variations

• Use sherry or Marsala in place of the white wine for a more traditional trifle.
• Swap raspberries for strawberries, mixed berries, or peaches.
• Use cubed pound cake or sponge in place of ladyfingers.