You are here: Home » Recipes » Raspberry Cream Trifle Raspberry Cream Trifle Recipe by Jon AshtonKitchen Tested Yield 4 servings Prep 25 mins Cook 5 mins Homemade custard and toasted pound cake surround ripe berries. PrintEmail Ingredients Custard:1 1/2 cups whole milk1 tablespoon vanilla extract3 -- egg yolks1/4 cup sugar1 tablespoon cornstarchTrifle:4 -- (1/2-inch thick) slices toasted pound cake2 tablespoons raspberry jam2 cups fresh ripe raspberries or strawberries1 cup heavy cream, whipped with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract -- Sliced almonds, toasted Instructions To prepare custard, place milk in a small saucepan over medium heat. Whisk vanilla, egg yolks, sugar and cornstarch together in a medium bowl. Add a small amount of warm milk, whisking well. Pour mixture back in saucepan and cook until thick. Remove from heat and let cool. Spread cake slices with half the raspberry jam; cut into 1-inch cubes. Divide slices among 4 parfait glasses. Place two-thirds of the raspberries on top of cake, pushing some down. Drizzle cooled custard over berries. Top with whipped cream. Top with almonds and remaining raspberries. Recipe by Chef Jon Ashton.