The Recipe Blog: Raspberry Trifle

I had this dessert at a baby shower and literally couldn’t stop eating it. It was amazing. Should have known the secret was homemade custard! My friend was kind enough to share the recipe and took a picture of the beautiful layers as well. As great as the picture is, it doesn’t do it justice. The flavor is so good and you’ll find yourself licking the bowl to get the last bit of custard! đŸ˜‰

from Renée
This recipe is by French Canadian cook Jean Paré
1 White cake mix, 2 layer size
Raspberry Jam

1 1/3 cup heavy cream
1 1/3 cup whole Milk

1/4 cup custard powder (Birds Eye… see link below)
1/4 cup sugar
1/3 cup Milk
3/4 tsp vanilla

1 Pkg. 15 oz frozen raspberries in syrup, thawed, syrup reserved

Whipped Cream
1 cup whipping cream
1 tbsp sugar
1/2 tsp vanilla

Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.

To make Custard:
Heat milk & cream in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)

Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup whole milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Pour into a bowl with plastic wrap directly on top of custard so it doesn’t form a skin. Place in fridge to cool. Allow to completely before using.

A note about the custard: if you don’t have heavy cream, use all half and half and no milk. If you want to use only whole milk for the recipe, you can, it just yields a slightly thinner custard and not as creamy… but still delicious. I like mine a little thicker. I have used this same recipe for eclairs and cream puffs and Boston cream pie cupcakes. If you want it pretty thick, you can use all cream and no milk.

To Make Trifle:
Drain syrup from raspberries in bowl and reserve.

Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.

Whipping Cream:
Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.


Servings 6-8

*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:

Or through

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