Grandmas English Trifle Recipes

ENGLISH TRIFLE

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.

GRANDMA'S ENGLISH TRIFLE

Steps:

• Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

ENGLISH TRIFLE

Steps:

• In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature., In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside., In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds.

TRADITIONAL ENGLISH TRIFLE

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!

GRANDFAN'S TRIFLE

Steps:

• Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
• Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
• Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.