Quick And Easy English Trifle Recipes

EASY ENGLISH TRIFLE

Steps:

• In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
• Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
• Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
• Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

QUICK AND EASY ENGLISH TRIFLE

Steps:

• Prepare the gelatin with raspberries as directed on package.
• Cover and place in refrigerator until set.
• Prepare vanilla pudding mix as directed on package.
• Set aside.
• After gelatin is firmly set, spoon into a large clear glass bowl.
• Top with sliced bananas and sliced almonds Break angel food cake into bite size pieces and layer on top of the bananas and almonds, filling the bowl with the entire cake.
• Pour vanilla pudding over cake, allowing it to seep down through the layers.
• Top with heping layers of whipped cream.
• Sprinkle with decorative sprinkles or more sliced almonds just before serving.
• Store in refrigerator.
• Best if eaten within 24 hours.
• You can make your own pudding and cake if you wish, but this recipe is the easy method.

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.

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.

INDIVIDUAL QUICK ENGLISH TRIFLE

Steps:

• Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop.
• Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot.

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.

EASY ENGLISH TRIFLE

Steps:

• Beat cream cheese, dry pudding mix and 1/2 cup milk in large bowl with mixer until blended. Gradually add remaining milk, mixing on low speed after each addition until well blended.
• Layer half each of the cake, preserves, peaches and pudding mixture in 1-1/2-qt. serving bowl; repeat layers.
• Refrigerate several hours or until chilled.

ENGLISH TRIFLE

Steps:

• In a glass bowl put a 3/4" of crumbled sponge cake.
• Sprinkle with some sherry.
• Add a 1/2- 3/4'' layerof custard.
• Then a layer of jam.
• Then a layer of whipped cream.
• Repeat layers ending with whipped cream.
• Decorate with some cherries or dots of the jam.
• Chill& Serve.

ENGLISH TRIFLE

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.