Boozy inside-out trifle cake

Name: Boozy inside-out trifle cake
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Cuisine: British
Ingredients: 40g caster sugar; 60ml sweet or dessert wine, such as sweet muscat or sauternes; 1 tbsp brandy; Finely grated zest and juice of 1 lemon; 300ml whipping cream; 250g unsalted butter, softened, plus extra for greasing; 220g caster sugar; 1 tsp vanilla extract; 4 large free-range eggs; 300g self-raising flour; 50ml whole milk; 30ml sweet pale sherry (we used pale cream), plus extra to drizzle; Large handful of frozen raspberries, defrosted; 280ml whole milk; 280ml double cream; 50g unsalted butter; 35g cornflour; 5 large free-range egg yolks; 100g caster sugar; 125g nibbed pistachios; 150g caster sugar; Pomegranate seeds to scatter

Instructions

Prep:1hCook:1h 10min

This inside-out cake recipe is a brilliant twist on the traditional trifle and can be prepared the day before serving (make sure you read all the tips below, including how to achieve this super-pillowy look). Just the thing for an easy-going Christmas finale. For a true 70s style trifle, look no further than our classic trifle recipe.

Updated at: Thu, 21 Nov 2024 16:24:43 GMT