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
GRAND RASPBERRY TRIFLE
English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
- In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
GRANDMA'S ENGLISH TRIFLE
This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
TRADITIONAL ENGLISH TRIFLE
I got this recipe from my English cousin. It's very easy to make and this is her recipe for the cake.
Provided by SESPEN
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch cake pan.
- In large bowl, cream together margarine and 1/2 cup sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt. Fold dry ingredients into butter mixture. Pour into prepared pan.
- Bake 25 minutes, or until cake springs back when lightly touched in center. Cool in pan for five minutes, then remove from pan and cool completely on wire rack. Cut into narrow pieces about 1 1/2 inches by 4 inches. Set aside.
- In large bowl, beat cream with electric mixer until soft peaks form. Beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
- Prepare vanilla pudding according to package directions. Set aside.
- To Assemble Trifle: Brush each piece of cake with raspberry jam. Use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. Sprinkle half of the sherry over cake. Layer half the peaches, strawberries and blueberries on top. Cover with half the pudding and a third of the whipped cream. Repeat layers with remaining cake, sherry, fruit and pudding. Top with remaining whipped cream. Chill in refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 51.7 g, Cholesterol 86.1 mg, Fat 23.5 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 10.8 g, Sodium 305.3 mg, Sugar 30.2 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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