ENGLISH TRIFLE
This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
Provided by Teri
Categories World Cuisine Recipes European UK and Ireland English
Yield 14
Number Of Ingredients 11
Steps:
- Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g
ENGLISH TRIFLE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.
- In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.
- Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Whip the cream and brown sugar until stiff.
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 :
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
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
FOREPAUGHS ENGLISH TRIFLE
This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)
Provided by Julesong
Categories Dessert
Time 3h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
- Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
- Stir in butter and vanilla.
- Cool, cover and chill the mixture for about 2 hours.
- Fold in the whipped cream.
- For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
- Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
- Cool for about 30 minutes; sieve to remove seeds.
- Cut the sponge cake into 1-1/2-inch pieces.
- Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
- Sprinkle half of the sherry over cake.
- Spoon 1 package of strawberries over cake to cover.
- Repeat layers.
- Cover and chill for up to 24 hours.
- Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
- Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
- Note: if you like, layer ingredients in individual dessert dishes.
Nutrition Facts : Calories 874.5, Fat 41.2, SaturatedFat 21.2, Cholesterol 310, Sodium 197.7, Carbohydrate 116, Fiber 23.5, Sugar 67.5, Protein 13.6
ENGLISH TRIFLE
Steps:
- Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
- Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
- Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.
ENGLISH TRIFLE
Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 10
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover; refrigerate about 3 hours or until chilled.
- Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover; refrigerate.
- In chilled large deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over dessert. Sprinkle with almonds. Cover; refrigerate until serving. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 35 g, TransFat 1 g
HOLIDAY ENGLISH TRIFLES
This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. -Bonnie Cameron, Colbert, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes., In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set., Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.
Nutrition Facts : Calories 506 calories, Fat 24g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
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