Irish Sherry Trifle Food

IRISH SHERRY TRIFLE RECIPE

Steps:

• Using a food processor, add your sugar and pulse until very fine.
• Add the rest of the ingredients except for food coloring, and process once more until evenly incorporated. At this point, you can add drops of food coloring and process in 10-second bursts until evenly incorporated. Set aside.
• Combine all your ingredients in a chilled mixing bowl & beat until stiff.
• Transfer into piping bags and set aside.
• In another mixing bowl, add orange juice & sherry. Whisk to combine and set aside.
• Combine all ingredients in a saucepot and heat over medium-low heat.
• Stir for roughly 15 minutes until incorporated and the custard has thickened.
• Strain the custard into a mixing bowl and discard any solids. Set aside at room temperature.
• Using a glass container of your choice, layer roughly 3 ounces of sponge cake cubes or swiss roll rings.
• Pour roughly ¼ cup of pureed peaches.
• Layer once more with roughly 3 ounces of cake, then top with 3 tablespoons of drained fruit salad.
• Pour 5 tablespoons of orange juice mixture on top of each container.
• Set aside in a chilled area and allow the sponge cake to absorb the liquid for at least an hour.
• Pour 5 tablespoons of custard on top of each serving then finally, pipe roughly 3 ounces of whipped cream topping on top of each serving.
• Place roughly 3 ounces of strawberries per serving on top of the whipped cream.
• Then, set aside containers in a chilled area for at least an hour, or until completely chilled.
• Garnish roughly with 1¼ tablespoons of almonds per serving and serve. Best served chilled!

IRISH TRIFLE

Steps:

• Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
• Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
• In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
• Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
• Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
• Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
• Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
• Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
• Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.

SHERRY TRIFLE

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.

SHERRY TRIFLE

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.

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.