Nutritional Info

Nutrition Facts

Serving Size 1 (172g)

Calories 321
Calories from Fat 110 (34%)
Amount Per Serving %DIV
Total Fat 12.2g 19%
Saturated Fat 7.7g 39%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 77.3mg 26%
Sodium 259.4mg 11%
Potassium 229mg 5%
Total Carbohydrate 31.2g 10%
Dietary Fiber 1.3g 5%
Sugars 18.3g
Protein 9g 18%

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Recipe Description
This rich trifle is made with real sponge cake, fresh fruit and rich egg custard. The twist is Irish whiskey rather than the usual sherry flavoring. For family occasions you could use good quality tinned fruit.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  sponge cake
8 Ounce(oz)  raspberry jam
2/3 Cup(c)  whiskey
1 Pound(lb)  ripe pears and bananas
1 1/4 Cup(c)  whipping cream
2 Tablespoon(T)  caster (superfine) sugar
2 Cup(c)  whole milk
1   vanilla pod (bean) or a few drops of vanilla essence (extract)
3   eggs


To make the custard, put the milk into a pan with the vanilla pod and bring almost to a

boil. Remove from heat. Whisk the eggs and sugar together lightly. Remove the vanilla pod from the milk. Gradually whisk the milk into the egg mixture. Rinse out the pan, return the mixture to it and stir over low heat until it thickens. Do not allow it to boil. Turn into a bowl and add the vanilla essence, if using. Cover with plastic wrap. Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Cut into slices and use them to line the bottom and lower sides of a large serving bowl. Sprinkle with whiskey. Peel and slice the fruit, then spread it out over the sponge. Pour the custard on top, cover with clear film to prevent a skin forming, and leave to cool. Chill until required. Before serving, whip the cream and spread it over the set custard . Decorate with almonds, glace cherries and angelica, if desired.

Additional notes

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Irish Whiskey Trifle
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