Tipsy Cake Trifle 1950s Recipes

TIPSY CAKE (TRIFLE) - 1950'S

Steps:

• Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
• Meanwhile whisk together eggs, sugar, cornflour and vanilla.
• Pour hot milk on to the eggs and whisk well.
• Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
• The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
• To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
• Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
• Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
• Decorate with cubes of cut jelly.

TIPSY, TROPICAL TRIFLE

Steps:

• For Curd.
• In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
• Heat to dissolve sugar whisking after a minute.
• Add butter and stir until it has melted and combined.
• Remove from heat and cool to room temperature.
• Beat eggs into cooled lemon mixture until well blended.
• Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
• Cool.
• Softening apricots.
• Add white Wine to Apricots for one hour then remove from wine.
• Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
• For Pudding.
• Mix the pudding ingredients together whisk till smooth set aside.
• Assembly.
• In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
• Repeat with second layer.
• Top with 1/3 of cool whip garnish with rest of cashews a coconut.
• Refrigerate till ready to eat.