This Trifle is unbelievably rich! I make birthday candles with a sheet of beeswax.

This recipe is NOT safe for someone on the Specific Carbohydrate Diet.

Trifle is likely the richest dessert you will ever eat. This recipe is unbelievable. Traditionally, Trifle was made with raspberries but any berry or seasonal fruit will work. Raw cream and pastured eggs are best for this recipe. To construct the Trifle, put the fresh or frozen fruit into the bottom of a 2.5L glass serving bowl. Top the fruit with the warm custard and refrigerate until chilled. Top with a layer of whipping cream and decorate with the sliced almonds.

Bottom Layer
3-4c fresh seasonal fruit or frozen raspberries, strawberries, blueberries, blackberries and/or chopped peaches

Custard Layer
9 pastured egg yolks
3T local honey
3c organic whipping cream
1T organic vanilla extract
Mix the egg yolks, honey and whipping cream together in a sauce pan over low heat. (You can add a bit more honey to taste but don’t overdo it.) Continue to stir over the low heat until the custard gets to 170?F. The custard should start to thicken at this temperature. As soon as the custard starts to thicken remove from the heat and continue stirring for a few minutes while the custard continues to thicken.

Whipping Cream Layer
2c organic whipping cream
1T organic vanilla extract
1T local honey
tiny pinch sea salt
In a food processor, mix the honey, vanilla extract and salt. Add the whipping cream and blend to a soft peak.

Topping Layer
1c organic almonds
1tsp organic coconut oil
Coat the almonds with the coconut oil and bake at 350?F for 15 minutes. Let the nuts cool in the oven. Slice the almonds into thin pieces and cool the almond slices in the fridge.