CLASSIC TRIFLE
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
- Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
- Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
- Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
- Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
- Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
- Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
- When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
- Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium
TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!
Provided by French Tart
Categories Dessert
Time 4h10m
Yield 1 Large Trifle, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Split the sponges in half then spread each half thinly with raspberry jam.
- Sandwich each half back together and cut into quarters.
- Place in the base of three and a half pint (2 litre) glass trifle bowl.
- Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
- Roughly crush the ratafia biscuits and sprinkle over the raspberries.
- Chill for 3-4 hours.
- Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
- Transfer to a heatproof jug and leave to infuse for 10 minutes.
- Remove the vanilla pod from the milk.
- Place the egg yolks, cornflour and sugar in a bowl and whisk together.
- Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
- Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
- Cook gently for two minutes unit the custard is a thick pouring consistency.
- Quickly pour the custard into a cold bowl to prevent further cooking.
- Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
- Set aside and leave to cool.
- Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
- Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
- Whip the remaining cream until it holds it shape.
- Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
ENGLISH TRIFLE TO DIE FOR
A traditional English trifle all children in the UK grow up eating on high days and holidays.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
- Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
- While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
- Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g
TRADITIONAL ENGLISH TRIFLE
This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.
Provided by Teachart
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
- Layer in a glass dish, leaving no significant gaps.
- Pour sherry over to soak sponge.
- Spread frozen raspberries over sponge, followed by sliced peaches.
- Make up custard, cool slightly and pour over all.
- Allow to cool in fridge.
- When set, whip cream and layer on top of custard.
- Chill for at least half an hour.
- Toast the almonds and scatter over.
- That's it, you're done, serve and enjoy!
Nutrition Facts : Calories 411.1, Fat 18.9, SaturatedFat 9.5, Cholesterol 54.3, Sodium 28.8, Carbohydrate 42, Fiber 4.9, Sugar 30.6, Protein 3.5
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
OLD ENGLISH TRIFLE
Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. -Nancy O'Connor, Glen Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.
Nutrition Facts :
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24 BEST TRIFLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.5/5 (2)Estimated Reading Time 6 minsCategory Desserts, Recipe RoundupPublished 2020-10-29
- Classic British Trifle. No Christmas table is complete without a trifle. A true classic trifle should have a base layer with fruit or sherry soaked cake, followed by a nice thick layer of creamy custard.
- Death by Chocolate Trifle. If you’re going to stray from the classic, it should be with this rich and over-the-top chocolate trifle. If you’re looking to make this as fast as possible, buy some brownie bites and instant pudding.
- Banana Pudding Trifle. If you ever go to New York City, Magnolia Bakery is an absolute must-visit. Their banana pudding is legendary and comes in a variety of flavors.
- Peanut Butter Brownie Trifle. Other than the Cool Whip, everything in this recipe is homemade. So if you’re looking to impress, read on! Making peanut butter pudding is dangerously easy.
- Lemon Blueberry Trifle. This trifle is more like a deconstructed lemon and blueberry cake. Rather than layers of pudding, jelly, and cake, it uses a lemonade infused angel cake, lemon glaze, and Cool Whip.
- Pumpkin Gingerbread Trifle. My inner pumpkin spice latte-drinking, sweater weather-loving self is giddy with excitement for this trifle. Glorious layers of soft gingerbread cake, pumpkin pie infused instant pudding and Cool Whip marry into one fall favorite you will fall in love with.
- Easy 5-Ingredient Black Forest Trifle. If you’re looking for something easy but impressive, this recipe is for you. Made with cherry pie filling, boxed brownies, Cool Whip, instant chocolate mousse, and Skor candy bars, the only hard part is not eating everything before it gets in the dish.
- Triple Layer Coffee, Caramel, Chocolate Mousse Mini Trifle. Since we’re going against the grain with these trifles, let’s go all the way. After all, who says they have to be big desserts for a crowd?
- Irish Cream Brownie Trifles. Smooth and creamy Irish Cream in a pudding? Sign me up! These little minis are to die for. They’d be even cuter served in a whiskey tumbler.
- Strawberry Champagne Trifle. These six-ingredient minis are a real luxury in a glass. Strawberries and champagne are a match made in heaven, but have you ever tried champagne and pudding?
BEST EVER TRIFLE (SO EASY) - SWEETEST MENU
From sweetestmenu.com
4.9/5 (14)Category Dessert
- *Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
- Begin by prepping everything. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly into 1 inch squares.
- To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice.
- Add one third (approximately 1 and 1/3 cups) of the fresh fruit on top of cake, along with half of the jelly squares. Then, pour over 1 cup of custard.
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