©Kirton News 2010

English Triffle to die for

Preparation time:
15 mins Cooking time: 30 mins

Ready in:
2hrs 45 mins

Ingredients:
350g chocolate chips
1 (9”) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Directions:
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl.
Sprinkle raspberries over cake.
Heat 10 fl. oz. cream in a medium saucepan over medium heat.
While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth.
Strain yolk mixture into a clean bowl.
Pour hot cream into egg yolks and stir vigorously
Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon.
Remove from heat and allow to cool.
While custard is cooling, whip 10 fl oz. cream until soft peaks form.
Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Spread cooled custard over cake in bowl.
Top with whipped cream and toasted almonds.
Chill 2 hours before serving.