Sherry Trifle With Brandy Custard Recipes

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RASPBERRY BRANDY TRIFLE



Raspberry Brandy Trifle image

Make and share this Raspberry Brandy Trifle recipe from Food.com.

Provided by Brookes Kitchen

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

3 cups milk
4 tablespoons cornstarch
2 tablespoons sugar
2 egg yolks
1 teaspoon vanilla
1 loaf purchased poundcake (5x3x3)
4 tablespoons raspberry jam
1 cup medium-dry sherry
1/4 cup brandy
2 cups heavy whipping cream
2 tablespoons sugar
1/4 cup raspberries
1/4 cup peach, slices

Steps:

  • Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil.
  • In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
  • Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
  • Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture.
  • Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir.
  • Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
  • Refrigerate.

Nutrition Facts : Calories 562.2, Fat 33.9, SaturatedFat 20.5, Cholesterol 218.7, Sodium 225, Carbohydrate 46.2, Fiber 0.7, Sugar 14.2, Protein 7.1

SHERRY TRIFLE WITH BRANDY CUSTARD



Sherry Trifle with Brandy Custard image

This sherry- and brandy-infused trifle was inspired by a Victorian recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 13

9 large egg yolks
3/4 cup sugar
4 tablespoons plus 2 teaspoons all-purpose flour
1/8 teaspoon salt
3 cups milk, warmed
1 teaspoon pure vanilla extract
3 tablespoons brandy
1 cup heavy cream
14 ladyfingers, halved lengthwise
3/4 cup raspberry jam (9 ounces)
1 cup cream sherry
1 cup sliced almonds, toasted
16 amaretti (Italian almond cookies), broken (about 1 1/4 cups)

Steps:

  • Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until mixture is pale and thick, 2 to 3 minutes. On low speed, beat in flour and salt. Gradually beat in half of warm milk.
  • Pour milk-yolk mixture into remaining milk in pan. Bring to a boil over medium heat, whisking. Cook, stirring, until thickened, about 2 minutes. Pour through a fine sieve into a bowl.
  • Transfer to an ice-water bath; let cool, stirring occasionally. Stir in vanilla and brandy. Place plastic wrap on surface. Refrigerate until ready to use, up to 3 days.
  • Beat cream just until stiff peaks form. Fold into pastry cream. Place 7 ladyfinger halves at bottom of a 12-cup trifle dish; spread with one quarter of jam. Pour in one quarter of sherry. Spoon one quarter pastry cream on top. Sprinkle with one-third each almonds and amaretti. Repeat layering 3 more times (last layer does not need almonds and amaretti). Refrigerate 3 hours or overnight.

TRADITIONAL SCOTTISH SHERRY TRIFLE



Traditional Scottish Sherry Trifle image

Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.

Provided by Millereg

Categories     Dessert

Time 55m

Yield 1 mouthwatering trifle, 6 serving(s)

Number Of Ingredients 16

1 Victoria sponge cake, sliced
3/4 lb raspberry jam
10 fluid ounces cream sherry
2 tablespoons drambuie (can substitute brandy)
1 (3 ounce) package egg custard or 1 (3 ounce) package vegetarian egg custard
3/4 lb raspberries
2 bananas, thinly sliced (optional)
8 fluid ounces double cream
1 tablespoon caster sugar
toasted almond, to garnish
fresh soft fruit slices, to garnish
8 fluid ounces milk
1/3 pint double cream
2 egg yolks
3 ounces caster sugar
3 drops vanilla essence

Steps:

  • Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
  • Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
  • Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
  • Pour into a dish and set aside to cool.
  • Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
  • Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
  • Next add a layer of raspberries and sliced bananas.
  • When quite cool, pour the custard over the layer of fruit, spreading evenly.
  • Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
  • Decorate with toasted almonds and/or slices of fresh soft fruit.

Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5

MARY'S ROYAL CHERRY TRIFLE



Mary's royal cherry trifle image

Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard

Provided by Mary Berry

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 12

450g cherry , reserve a few lovely cherries for the top and stone the rest
340g jar cherry jam or conserve
450g madeira cake , cut int 1cm-thick slices
100ml kirsch or cherry brandy
10 ratafia biscuits or 5 amaretti biscuits, broken
300ml double cream , whipped lightly
50g caster sugar
50g cornflour
1 tsp vanilla extract
2 large eggs , plus 1 egg yolk
300ml milk
300ml whipping cream

Steps:

  • First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
  • Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
  • Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
  • Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
  • Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.

Nutrition Facts : Calories 886 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

TRIFLE



TRIFLE image

Categories     Fruit

Number Of Ingredients 7

1 cake mix ( see notes below)
2 packets of custard or pudding mix (see note above)
2 bags, 1 pound each, frozen fruit or equivalent sliced fresh fruit
1/3 cups sugar (more or less to taste)
1 1/2 cup heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 cups sherry or other liquor (optional)

Steps:

  • Basic Instructions: Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely. Mix fruit with sherry. If you don\'t want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice. Some people like to really soak the cake in the alcohol, then add the fruit on top. I think this can tend to make the cake too soggy, so I prefer less. Whip the cream. To Assemble: Trifle is very forgiving, it takes no effort to make and it looks great! If you don\'t have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn\'t technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets. Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time. To Serve: Simply scoop out servings with a large spoon.

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2014-04-13 Trifle is at the origin of zuppa Inglese (English soup), the popular custard dessert introduced in Italy in the late 19th century in which Italian liquor Alchermes replaces Sherry and Brandy. There is not one recipe for trifle but thousands. Every country and region added its own touch.
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2020-12-05 The best trifle is made most simply – sponge, fruit, custard and cream – and of course a generous slug of sherry! Easy, Simple Trifle. Sherry trifle is a simple dessert. It is easy to make and everyone loves it which is a delight when it takes little effort to make. To keep things simple I have used shop bought trifle sponges and powdered ...
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Sherry Trifle with Brandy Custard Recipe. Nov 18, 2020 - This sherry- and brandy-infused trifle was inspired by a Victorian recipe. Make the jelly separately according to the instructions given, pour the jelly mixture into the trifle bowl, on top of the fruit and the sponge, then leave to set. Pour the custard on top of the set jelly to make another layer of the Trifle. Chill until the custard ...
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