Name: Raspberry Trifle
Yield: 16 servings
Ingredients: 4 cups whole milk; 2 cups heavy cream; ¼ cup (½ stick) unsalted butter, cut into pieces; ¼ teaspoon kosher salt; 1 vanilla bean, split lengthwise; 10 large egg yolks; 1 cup sugar; ¼ cup cornstarch; 2 pounds ripe raspberries, divided; ¾ cup plus 1 tablespoon sugar; 2 cups heavy cream; ⅛ teaspoon kosher salt; Sponge cake or store-bought angel food, sponge, or pound cake (at least 4 cups); ¼ cup orange liqueur, divided; 2 ounces freeze-dried raspberries or red luster dust (optional); A 3-quart trifle bowl

Raspberry Trifle with Custard and Whipped Cream

Photo by Alex Lau, styling by Judy Mancini

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Recipe notes