Easy Traditional Australian Trifle Recipe

Firstly, you have to cut the pound cake into small-sized cubes so that it would be easy to set it in a bowl. Now, spread jam on half the cubes and place in the bottom of a jar or bowl or trifle dish. Spread jam on the rest of the cake and set aside. 

Sprinkle half the Grand Marnier, then half the raspberries over the cake layer. 

Pour 2 cups of cream in a saucepan over medium heat to make Creme Anglaise. Now, pour egg yolk with sugar and beat together until getting thick and pale yellow.   

Remove the saucepan from heat just before the cream starts to boil. Don't pour the whole hot cream into the egg yolk and sugar mixture. Just drizzle gently and beat or whisk it simultaneously. 

Now, pour the whole mixture into a pan and cook on low flame until the mixture thickens. Run through a strainer if desired. This mixture is allowed to cool before adding to the trifle. 

Pour the Creme Anglaise when it is cooled and pour about half the quantity in the middle of the trifle. 

Add one more layer of cake and sprinkle the rest of Grand Marnier and raspberries, then the rest of the Creme Anglaise.

Whip 2 cups of heavy cream with powdered sugar and vanilla until you get a soft texture. At last, spread whipped cream over the top of the trifle and garnish with raspberries and sliced almonds.