Every Christmas there’s always some variation of a classic trifle on our table. It’s easy to make, looks impressive, and is so delicious. For this trifle recipe, we wanted to keep it simple, but also festive and fun! Instead of a traditional yellow cake layer, we opted for a Swiss roll with raspberry jam, Nutella swirled through the custard, as well as crushed hazelnuts and raspberries.
Ingredients
- 2 Swiss rolls with raspberry jam
- 250g granulated sugar
- 250ml water
- 375g raspberries
- 100g chopped hazelnuts
- 250g Nutella
- 2 cups whipped cream
FOR THE CUSTARD
- 1 teaspoon vanilla extract
- 2 cups milk (500ml)
- 1/2 cup granulated sugar (100g)
- 4 egg yolks
- 3 tablespoons cornstarch
Method
MAKE THE CUSTARD
- In a sauce pan, bring the milk to a boil over low heat. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, and cornstarch together until smooth.
- Slowly pour half of the boiled milk into the egg mixture whisking constantly. Pour that mixture into the saucepan with the remaining milk. Mix in the vanilla extract.
- Over low heat, whisk the mixture until it thickens and begins to bubble. Transfer the custard into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow to cool completely before using.
FOR EVERYTHING ELSE
- In a saucepan over medium heat, combine the sugar and water together to make a simple syrup. Mix until the sugar has dissolved.
- Slice the Swiss roll into even slices. Cover the bottom of your serving dish with about 4 slices of the roll, as well as the sides. Spoon over the simple syrup. Spread some of the custard evenly top, followed by the Nutella, and whipped cream. Add the crushed hazelnuts and raspberries.
- Add another layer of custard and Nutella. Place the remaining slices of the Swiss roll on the sides and bottom. Spread the rest of the whipped cream on top, then finish off with raspberries.
