This luxurious Christmas trifle has a layer of jelly-filled roll cakes topped with sherry, sweet raspberries, a rich homemade custard, and chocolate curls.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
279 Calories
Recipe Instructions
Step 1
Slice jelly rolls into 1-inch pieces; line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss raspberries with 1 tablespoon of sugar or to taste and spoon over jelly roll slices.
Step 2
Whisk egg, egg yolks, and 1/2 cup of sugar together in a bowl until smooth; whisk in flour until thoroughly combined and free of lumps.
Step 3
Pour milk and half-and-half into a saucepan; heat over medium heat until milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow sauce to cool for about 10 minutes, whisking often to avoid lumps.
Step 4
Pour custard over raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours.
Step 5
Garnish with dollops of whipped cream, more raspberries, and chocolate curls.
Ingredients
1 egg
2 egg yolks
1 tablespoon butter
2 cups milk
2 tablespoons sherry
1 tablespoon white sugar, or to taste
1 (5.9 ounce) package individual jelly-filled roll cakes
