Nanas English Trifle Recipes

NANA'S ENGLISH TRIFLE

Steps:

• Spread raspberry jam over sponge cakes.
• Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
• Sprinkle with Sherry.
• Spread drained fruit over sponge cake.
• CUSTARD---------------.
• Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
• Heat water in lower broiler, then gently heat milk mixture.
• Add cream and sugar and continue to heat until hot, stirring frequently.
• In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
• Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
• Remove from heat, stir in vanilla.
• Cool for 10 minutes.
• Spoon custard over fruit.
• Refrigerate until ready to serve.
• TOPPING---------------.
• In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
• Add vanilla extract and beat for a few seconds.
• Now add sugar gradually, beating all the while until thickened.
• Smooth half of the whipped cream over the surface of the trifle.
• Pipe remaining whipped cream decoratively around the edge of the trifle.
• Garnish with red maraschino cherries and almonds.

TRADITIONAL ENGLISH TRIFLE

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!