ENGLISH TRIFLE
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
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
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
OLD ENGLISH TRIFLE
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
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 :
ENGLISH TRIFLE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.
- In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.
- Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Whip the cream and brown sugar until stiff.
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
EASY ENGLISH TRIFLE
This recipe is a given in our home for most holidays, especially Christmas and Thanksgiving. It is easy to prepare and very tasty. It can be made a day or two ahead.
Provided by Sheila Wadden
Categories World Cuisine Recipes European UK and Ireland English
Yield 11
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 61.1 g, Fat 5.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.5 g, Sodium 504.5 mg, Sugar 24.6 g
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ENGLISH TRIFLE: OUR FAMILY TRADITION - AMANDA'S COOKIN'
From amandascookin.com
5/5 (416)Total Time 1 hr 5 minsCategory DessertsCalories 328 per serving
- Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
- Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).
- In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.
- Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.
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