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Elegant Raspberry Rose Trifle with Vanilla Custard

Elegant Raspberry Rose Trifle - featured image
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A light yet indulgent layered dessert featuring fresh raspberries, rose-soaked cake, and homemade vanilla custard. Elegant and easy to make, perfect for special occasions or comforting weeknight treats.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 5 large egg yolks, room temperature
  • 3/4 cup granulated sugar (150 g)
  • 1 tablespoon vanilla bean paste or extract
  • 3 tablespoons cornstarch
  • 8 ounces angel food cake or sponge cake, cut into cubes (225 g)
  • 2 tablespoons rose water
  • 1/2 cup simple syrup (equal parts sugar and water, heated until dissolved) (120 ml)
  • 2 cups fresh raspberries (about 250 g)
  • Optional: edible rose petals for garnish
  • Optional: powdered sugar for dusting

Instructions

  1. In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until just about to simmer, about 5 minutes. Do not boil.
  2. Whisk egg yolks, granulated sugar, and cornstarch together in a bowl until smooth and pale, about 2 minutes.
  3. Slowly pour about 1 cup (240 ml) of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
  4. Pour the egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, whisking constantly, until custard thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Strain custard through a fine mesh sieve into a clean bowl. Stir in vanilla paste or extract. Cover with plastic wrap pressed onto the surface and chill in the fridge for at least 2 hours.
  6. Mix simple syrup with rose water in a small bowl to create the cake soak.
  7. In a trifle bowl or individual glasses, layer cake cubes and drizzle generously with rose syrup soak.
  8. Scatter a layer of fresh raspberries over the soaked cake.
  9. Spoon a thick layer of chilled vanilla custard over the raspberries and smooth the surface with a spatula.
  10. Repeat layering cake, rose syrup, raspberries, and custard until the dish is filled, finishing with custard on top.
  11. Refrigerate the assembled trifle for at least 2 hours or overnight to let flavors meld and textures set.
  12. Before serving, dust with powdered sugar and garnish with edible rose petals if desired.

Notes

Cook custard over low heat and whisk constantly to prevent curdling. Temper eggs by gradually adding hot milk mixture. Strain custard for smooth texture. Chill custard well before layering. Use rose water sparingly as it is potent. For dairy-free or gluten-free versions, substitute ingredients accordingly. Leftovers keep up to 3 days refrigerated. Serve chilled or slightly cooled.

Nutrition

Keywords: raspberry rose trifle, vanilla custard dessert, rose water dessert, easy trifle recipe, elegant dessert, homemade custard, layered dessert

Find it online: https://eliplate.com/elegant-raspberry-rose-trifle-recipe-easy-homemade-vanilla-custard-dessert/