Passover English Trifle Recipes

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!

ENGLISH TRIFLE

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.

ENGLISH TRIFLE TO DIE FOR

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.

PASSOVER ENGLISH TRIFLE

Steps:

• For the ANGEL FOOD CAKE:.
• Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
• Fold in matzo meal mixture, 1/4 at a time.
• Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• Remove from oven, immediately invert pan & cool.
• For the ORANGE PUDDING:.
• Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
• Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• Cover & chill before using.
• Can be made a day ahead.
• PUT IT ALL TOGETHER:.
• Cut cake in 1-inch fingers.
• Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
• Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• Sprinkle with 1/3 cup Sherry.
• Arrange about 1/2 the sliced fruit on and around cake fingers.
• Pour over 1/2 of pudding.
• Add another layer of cake fingers.
• Sprinkle with more sherry.
• Pour over remaining pudding.
• Cover and refrigerate until fully chilled and ready to serve.
• To serve, heap remaining fruit on top of trifle and serve at once.

ENGLISH TRIFLE

Steps:

• In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
• Microwave on 2 minutes, then whisk well.
• Microwave another 3-5 minutes, or until thickened.
• Stir in the vanilla.
• Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
• In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
• Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
• Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
• Layer with half of the pudding, sliced fruit, and whipped cream.
• Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
• Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.

ENGLISH TRIFLE

Steps:

• Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
• Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
• Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
• Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
• Cover and refrigerate until set (several hours).
• Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
• Cover and refrigerate for at least 2 hours.
• Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.

ENGLISH TRIFLE

Steps:

• In a glass bowl put a 3/4" of crumbled sponge cake.
• Sprinkle with some sherry.
• Add a 1/2- 3/4'' layerof custard.
• Then a layer of jam.
• Then a layer of whipped cream.
• Repeat layers ending with whipped cream.
• Decorate with some cherries or dots of the jam.
• Chill& Serve.

ENGLISH TRIFLE

Steps:

• Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
• Spread generously with raspberry jam, being careful not to crush macaroons.
• For custard:.
• Whisk yolks in medium saucepan.
• Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
• Blend in milk, whipping cream, and cornstarch mixture.
• Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
• Remove from heat and stir until slightly cooled.
• Blend in vanilla and nutmeg.
• Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
• Spoon 1 1/4 cups custard over raspberry jam layer.
• Cover with a single layer of pound cake slices.
• Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
• Spread thin layer of raspberry jam over cake.
• Top with half of drained raspberries.
• Carefully spoon another 1 1/4 cups custard over berries.
• Repeat layering with remaining pound cake slices, sherry, and jam.
• Cover with remaining berries and carefully spread remaining custard over top.
• Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
• Place plastic wrap directly on surface of trifle and refrigerate overnight.
• About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
• Add sugar and vanilla and continue beating until stiff but not dry.
• Spoon over macaroons, swirling top.
• Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
• Refrigerate until serving time.

QUICK AND EASY ENGLISH TRIFLE

Steps:

• Prepare the gelatin with raspberries as directed on package.
• Cover and place in refrigerator until set.
• Prepare vanilla pudding mix as directed on package.
• Set aside.
• After gelatin is firmly set, spoon into a large clear glass bowl.
• Top with sliced bananas and sliced almonds Break angel food cake into bite size pieces and layer on top of the bananas and almonds, filling the bowl with the entire cake.
• Pour vanilla pudding over cake, allowing it to seep down through the layers.
• Top with heping layers of whipped cream.
• Sprinkle with decorative sprinkles or more sliced almonds just before serving.
• Store in refrigerator.
• Best if eaten within 24 hours.
• You can make your own pudding and cake if you wish, but this recipe is the easy method.

STRAWBERRY-LEMON TRIFLE

Steps:

• Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
• Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.