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
ENGLISH SHERRY TRIFLE
This layered dessert is best presented in a clear glass bowl. It looks very elegant but is so easy to prepare. (An adopted recipe. I have not prepared this particular version, myself, but I do love trifle.)
Provided by Julesong
Categories Dessert
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
- Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
- Pour 1 cup of Sherry over cake cubes.
- Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
- Top with remaining whipped cream, and whole berries for garnish.
- Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
- In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
- Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
- Sift flour on top, fold in melted butter until blended.
- Preheat oven to 350 degrees F.
- Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.
Nutrition Facts : Calories 5527.5, Fat 238.5, SaturatedFat 136.2, Cholesterol 2108.3, Sodium 3757.8, Carbohydrate 744.8, Fiber 22.4, Sugar 481.2, Protein 85.6
SHERRY TRIFLE
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Provided by Food Network
Categories dessert
Time 1h3m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
- Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
- Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
- Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
- Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
- Garnish with fresh fruit, sprinkles or mint leaves.
- Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.
CLASSIC TRIFLE
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
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
ENGLISH TRIFLE
My good friend, Dawn, gave me this recipe over 25 years ago at my request. Her mother is English and I thought this was the best dessert I'd had in a long time! Dawn said that she sometimes uses Bird's Imported English Dessert Mix to save time. This trifle uses three batches of custard and it is recommended that you prepare each batch separately to avoid any scorching or lumping.This is an ideal prepare- ahead dessert for Christmas dinner or any special dinner. This must be made the day before you plan to serve it. Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 43m
Yield 10-12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 638.8, Fat 29.1, SaturatedFat 17.3, Cholesterol 227.2, Sodium 183.8, Carbohydrate 81, Fiber 5.6, Sugar 48.1, Protein 5.5
ENGLISH TRIFLE
A great dessert to make ahead for Christmas day, filled with vanilla custard (aka vanilla pudding!), whipped cream and homemade raspberry jelly. I've made individual ones here to make it look more elegant but you can also just layer everything into a serving dish/bowl and make one huge trifle!
Provided by Izy Hossack
Categories Dessert
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed.
- Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses.
- Whip the heavy cream in a large bowl until billowy and slightly thickened.
- Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too.
- Chill until needed.
Nutrition Facts : Calories 409.4, Fat 22.5, SaturatedFat 12.5, Cholesterol 141, Sodium 133.8, Carbohydrate 44.9, Fiber 1.9, Sugar 27.3, Protein 6.1
SHERRY TRIFLE
Make and share this Sherry Trifle recipe from Food.com.
Provided by kristinej
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice jam roll and place in trifle bowl.
- Make jello following directions on package and replace 1/2 cup of cold water with the 1/2 cup of sherry.
- Pour fruit cocktail over jam roll, then cover with jello.
- Put in fridge to set.
- Make up custard and pour on top of jello when it is set.
- Then top with whipped cream and sprinkle with sugar sprinkles, keep in fridge till ready to serve.
Nutrition Facts : Calories 207.2, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 82.1, Carbohydrate 14.5, Sugar 12.4, Protein 1.9
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