WHAT YOU WILL USE :
Custard (optional – can be bought instead)
200ml of double cream
700ml of whole milk
4 large egg yolks
3 tablespoons of cornflour
100g of caster sugar
1 teaspoon of vanilla extract
1 pack of sponge fingers (known as ladyfingers), cut in half
325g raspberry jam
350g fresh raspberries
2 large bananas, sliced
500ml of whipped cream
HOW TO PREPARE
First: Make the custard
On medium-low heat, heat the milk and cream and bring just to the boil. Remove from the heat while you prepare the other ingredients.
In a mixing bowl, whisk the egg yolks, sugar, cornflour, and vanilla extract until pale. Gradually add the warm milk into the mixture.
Pour the mixture back into the pan and whisk constantly on a low heat until thickened.
Place in a bowl in the fridge to cool.
Second: Layer the ingredients
First, there’s a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch, then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!
Follow the same assembly process, but skip the meat layer. Garnish with the remaining raspberries and refrigerate the trifle for 1 to 2 hours before eating.