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“My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.”

Ingredients Nutrition

  • 13 cup cornstarch
  • 12 cup sugar
  • 2 eggs, well beaten
  • 3 12 cups milk
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 34 cup amaretto liqueur
  • 2 poundcake
  • 2 cups raspberry preserves
  • 12 peach halves in syrup, cubed (1/2 the peaches may be substituted with 10 apricot halves)
  • whipped cream
  • toasted sliced almonds


  1. Mix cornstarch, sugar and eggs until well-blended.
  2. Gradually stir in milk.
  3. Add butter and cook over medium heat, stirring constantly, until custard thickens.
  4. Remove from heat, cover and cool slightly.
  5. Stir in vanilla and ½ cup liqueur.
  6. Press plastic wrap directly over top of custard, cover and chill for several hours.
  7. Cut cakes into ½ inch cubes.
  8. Mix preserves with ¼ cup liqueur.
  9. In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
  10. Add half of custard.
  11. Repeat layering and top off with remaining custard.
  12. Chill, wrapped in clingfilm, for atleast one day before serving.
  13. Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
  14. Note: You can also sprinkle almonds between the layers.

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