Trifle Elements
- Cream cheese pound cake
- Vanilla custard (homemade or store-bought)
- Raspberry jelly
- Whipped cream
- Fresh raspberries
1. Cream Cheese Pound Cake Recipe
Ingredients
- 390 grams plain white flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 340 grams unsalted butter, at room temperature
- 226 grams cream cheese (I like Philadelphia), at room temperature
- 500 grams granulated sugar (I like Billington’s organic raw sugar)
- 3 teaspoons Potion De V Madagascan Pure Vanilla Extract in Rum
- Zest of 1 lemon or 1 orange (optional)
- 6 large eggs, at room temperature
Method
- Preheat your oven to 180°C and place a rack in the centre. Butter and flour a 10-inch
Bundt pan. - In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer (with the paddle attachment), or using a hand mixer,
beat the butter until smooth. Add the cream cheese and beat until fully combined. - Gradually add the sugar, scraping down the sides of the bowl as needed. Beat on
medium–high speed until the mixture is light and fluffy. - Add the vanilla extract and citrus zest (if using), and beat until incorporated.
- Add the eggs, 1 at a time, mixing well after each addition and scraping down the bowl
as needed. - Add the flour mixture in 3 portions, mixing just until combined. Avoid overbeating.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 60 minutes, or until a toothpick inserted into the centre comes out
clean. - Remove from the oven and cool on a wire rack for about 10–15 minutes so it sets.
- Remove the cake from the pan to finish cooling.
Storage: This cake keeps for 3–4 days at room temperature, about 1 week in the refrigerator,
or can be frozen.
2. Vanilla Custard recipe
Ingredients
- 200 millilitres double cream
- 700 millilitres whole milk
- 4 large egg yolks
- 2 teaspoon cornflour
- 100 grams caster sugar
- 1 teaspoon Potion De V Madagascan Pure Vanilla Extract in Rum
Method
- Put the cream and milk into a large pan and gently heat to just below boiling.
- In a large bowl, whisk together the egg yolks, cornflour, and sugar.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Wipe out the saucepan and pour the combined mixture back into it. Heat gently,
stirring with a wooden spoon, until the custard thickens without forming lumps. - Remove from the heat and stir in the vanilla extract.
Tip: If using store-bought custard, simply stir in 1 teaspoon of vanilla extract to
personalise it. Serve hot or cold.
3. Harley’s Raspberry Jelly
Prepare 2 packets of raspberry jelly according to the instructions on the packet.
4. Whipped Cream Recipe
Ingredients
- 550 millilitres double cream
- 2 teaspoons Potion De V Madagascan Pure Vanilla Extract in Rum
Method
- Pour the double cream into a mixing bowl.
- Add the vanilla extract.
- Whip with a hand blender or stand mixer until soft peaks form.
5. Assembly
- Cut up about ¼ of the pound cake and place it in the bottom of your trifle bowl.
- Pour over ½ of the cooled custard.
- Spread ½ of the raspberry jelly evenly over the custard.
- Add another layer of cake pieces (another ¼ of the cake).
- Pour the remaining custard over the second cake layer.
- Spread the remaining jelly over the custard.
- Top with the whipped cream.
- Decorate with fresh raspberries and dust with icing sugar if desired.
Note: If you use the cream cheese pound cake recipe above, you’ll have a little less than half
of the cake remaining — great for serving on the side or saving for later!
Make-Ahead & Storage
- I make the cake and jelly the day before.
- Assemble the trifle a few hours before serving.
- Store in the refrigerator until serving.
- Any leftover trifle stays good in the fridge for up to 3 days.
Video Recipe
We test-taste each batch, making sure the extracts are matured and ready.
If you have any inquiries or concerns, please don’t hesitate to reach out to us.