Grandmas English Trifle Food

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.

GRANDMA'S ENGLISH TRIFLE

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.

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!

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.

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.