Traditional English Trifle Recipes

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ENGLISH TRIFLE TO DIE FOR



English Trifle to Die For image

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

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

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

TRADITIONAL ENGLISH TRIFLE



Traditional English Trifle image

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

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

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



English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 14

Number Of Ingredients 11

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

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.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!



Traditional English Sherry Trifle - Strictly for the Grown Ups! image

Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!

Provided by French Tart

Categories     Dessert

Time 4h10m

Yield 1 Large Trifle, 8-10 serving(s)

Number Of Ingredients 15

8 single trifle sponge cakes or 8 -12 ounces stale sponge cakes
4 tablespoons raspberry jam
6 tablespoons sweet sherry
12 ounces frozen raspberries, partially thawed or 12 ounces fresh raspberries
4 ounces amaretti or 4 ounces macaroons
1 pint milk
1 vanilla pod
4 egg yolks
1 tablespoon caster sugar, plus a little
caster sugar, for sprinkling
1 1/2 tablespoons cornflour
3/4 pint whipping cream
2 ounces sliced almonds, toasted
glace cherries or fresh raspberry, to decorate
silver dragees, to decorate

Steps:

  • Split the sponges in half then spread each half thinly with raspberry jam.
  • Sandwich each half back together and cut into quarters.
  • Place in the base of three and a half pint (2 litre) glass trifle bowl.
  • Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
  • Roughly crush the ratafia biscuits and sprinkle over the raspberries.
  • Chill for 3-4 hours.
  • Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
  • Transfer to a heatproof jug and leave to infuse for 10 minutes.
  • Remove the vanilla pod from the milk.
  • Place the egg yolks, cornflour and sugar in a bowl and whisk together.
  • Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
  • Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
  • Cook gently for two minutes unit the custard is a thick pouring consistency.
  • Quickly pour the custard into a cold bowl to prevent further cooking.
  • Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
  • Set aside and leave to cool.
  • Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
  • Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
  • Whip the remaining cream until it holds it shape.
  • Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

CLASSIC TRIFLE



Classic trifle image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium

OLD ENGLISH TRIFLE



Old English Trifle image

Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. -Nancy O'Connor, Glen Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

2 cups cubed sponge cake
5 macaroon cookies, crumbled
2 tablespoons sherry or orange juice
2 tablespoons brandy or orange juice
3 cups heavy whipping cream, divided
4 egg yolks
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup sliced peeled fresh or frozen peaches, thawed
1/2 cup sliced almonds, toasted

Steps:

  • In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.

Nutrition Facts :

GRANDMA'S ENGLISH TRIFLE



Grandma's English Trifle image

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

1 prepared loaf pound cake or 1 package (10-3/4 ounces) frozen pound cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Slivered almonds
Maraschino cherries, halved

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.

ENGLISH TRIFLE



English Trifle image

Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 10

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole or 2% milk
1/2 cup dry sherry or other dry white wine or white grape juice
3 large egg yolks, beaten
3 tablespoons butter or margarine, softened
1 tablespoon vanilla
2 packages (3 oz each) ladyfingers (24 ladyfingers)*
1/2 cup strawberry preserves
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen sliced strawberries, thawed, drained
1 cup cold heavy whipping cream
2 tablespoons sugar
2 tablespoons slivered almonds, toasted

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.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 35 g, TransFat 1 g

OLD-FASHIONED TRIFLE



Old-Fashioned Trifle image

Trifle

Provided by 2westviewterrace

Time 20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Cover the bottom of the dish with the swiss roll. Spoon over the sherry.
  • Arrange the fruit on top. Make up the jelly and pour over the fruit and cake. Leave to set.
  • Make the custard. Leave to cool. Pour onto the set jelly.
  • Whip the Cream and spread on to the trifle. Sprinkle with the almonds.

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