Cook Your Own Adventure: British Holiday Favorites, Part 5

Raspberry and White Chocolate Rum Trifle

A note on the bowl: The presentation of a trifle is as much about the serving dish as it is about the dessert. This is the time to pull out your grandma’s crystal or glass punch bowl and make it, and your trifle, the star of your holiday show!

Ingredients (serves 8)

For the jello base layer (that’s jelly for folks in the UK):

• 3 oz of ladyfingers (you can buy these from most stores at the holidays) — leave these out if you want a gluten-free trifle
• 18 oz of fresh or frozen raspberries (I use frozen for convenience, just make sure they’re defrosted)
• 0.25 oz of gelatin (if you buy the Knox gelatin in the U.S., this is one sachet)
• 1/3 cup sugar
• Juice of half a lemon
• 3 tbsp of raspberry liqueur
• 1 cup hot water

For the custard:

• Five egg yolks
• 1.5 cups heavy cream