[Abewsha]

Ingredients

5 trifle sponge cakes
5 tablespoons of raspberry jam, or as needed
200g punnet of fresh raspberries, or more if preferred
2 (284 ml) cartons double cream
3 egg yolks
30g (1 oz) caster sugar
60g (2 oz) toasted flaked almonds.
Save to favourites
Email a friend
Print friendly


Preparation method
Prep: 2 hours 10 mins | Cook: 15 mins
1. Spread raspberry jam onto each piece of sponge cake.
2. Then break the sponge cakes into pieces and place in bottom of large glass bowl.
3. Sprinkle over the fresh raspberries.
4. Next make a custard by gently heating ONE carton of double cream in a small saucepan.
5. While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
6. Now pour the warm cream into it, and stir like billyo! Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
7. Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
8. Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!

 

[*~FaLaK~*]

Wow yum!

 

---

[Intoxicating Boy]

nice sharing

 

---

Kabi Kisi ka Dil Mat Dukaio Kion Kh Dilon Me Khudaa Basa Kerta Hay. Be Happy Always.

[Golden Tears]

nice...

 

---

[SIGPIC][/SIGPIC]