Friendship Day is just around the corner and we thought, why not celebrate the six friends who are so close to our hearts. So today we’ll share a recipe from FRIENDS when Rachel is in charge of the dessert and adds beef sauteed with peas and onion as a layer in her traditional English trifle. But don’t worry we won’t add that step here and give the actual trifle recipe that does not taste like feet.
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 sponge cake cut in cubes
- 1 cup raspberry jam
- 8 ounces fresh raspberries
- 10 ounces fluid heavy cream
- 3 egg yolks
- 3 tbsp white sugar
- 10 ounces fluid heavy cream
- 2 ounces Sliced almonds
Ingredients
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Rate this recipe!
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Instructions
- Spread the raspberry jam on the cake pieces.
- In a trifle bowl, add the raspberry jam soaked cake pieces as the bottom layer and put fresh raspberries on top of it.
- To make the custard take 10 ounces of the cream and heat it in a saucepan over medium flame.
- Meanwhile, beat egg yolks and sugar in another bowl till the mixture is pale yellow.
- Strain the yolk mix into a mixing bowl, pour hot cream on top and stir well.
- Put the mix back on the heat using the same pan and keep stirring till its thick.
- Cool the custard completely.
- Whip 10 ounces of cream till soft and fluffy.
- Toast almonds on a baking sheet in a 300°C oven till golden.
- Spread the custard on the cake and top with whipped cream and almonds.
- Chill in the refrigerator for 2 hours and serve.
- Alternatively, you can also add fresh raspberries or any other season fruit instead of toasted almonds on top.
