Traditional Holiday Rasberry Trifle

In my house the tradition is and has been for many years to start at church in the late afternoon then go on to a festive holiday party. When my Mom was alive she had a real fancy party with family and friends however my Mother and Father always made a traditional dinner. We would start off with a variety of appetizers one of them being a Curry Role which my sister is making this year. Next we would sit down to a sit down dinner with prime rib or a Holiday Roast of some sort. Which my Uncle (Father Duffy) and My Dad (Pancho) would always carve. We would go through the buffet line and get Yorkshire pudding, creamed corn, creamed spinach and re-stuffed potatoes. Then for dessert we would always have trifle for dessert which my Aunt Mim would always make. However that changed after I married Mr. It ; my husband took over the duties of trifle then.  As it turned out this was a tradition that my hubby and I shared and the It’s  always made there jelly roles. So this year with money being tight I decided I was going to make our jelly role too.

Serves 15 to 20 depending on portion size.

First Make 2 batches of English custard ingredients

4 cups Milk

2 Envelopes English Custard Mix make sure it's Gluten Free

6 Tablespoons Sugar

Whisk together all ingredients listed above in double broiler, I do not have a double broiler so I use a Pyrex bowl over water that is boiling. Be patient and stir often.

When it has come to a thick boil remove from heat and chill in refrigerator. It will look like this.

TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.

English Trifle Ingredients:

2 Batches of Custard (directions listed above)

5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.

64 oz’s of Frozen Raspberries about (2) 32 oz bags.

1 large Raspberry Jell Roll.

Slice Jelly Roll in ½ inch slices

Place about a 1/4 cup of Custard in bottom of a trifle bowl the prettier the bowl the better.

Next place 1 slice of Jelly Roll on top of Custard.

Cover Custard and Jelly Roll with Whipping Cream

Next add about a ½ cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard.

Add 3 slices of Jelly Roll on top of custard.

Cover Custard and Jelly Roll with Whipping Cream

Next add about a cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard

Add 7 slices of Jelly Roll on top of custard.

Cover Custard and Jelly Roll with Whipping Cream.

Next add about a cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard

Add 4 slices of Jelly Roll on top of custard.

Cover Custard and Jelly Roll with Whipping Cream

Garnish the middle only with Raspberries.

Let sit in refrigerator for 2 hours. Then Serve.

This is such a fabulous dessert I always serve on New Years Eve too!!

Happy New Year and Merry Christmas

Bon Appetite

Sheila Fretz