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
TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!
Provided by French Tart
Categories Dessert
Time 4h10m
Yield 1 Large Trifle, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Split the sponges in half then spread each half thinly with raspberry jam.
- Sandwich each half back together and cut into quarters.
- Place in the base of three and a half pint (2 litre) glass trifle bowl.
- Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
- Roughly crush the ratafia biscuits and sprinkle over the raspberries.
- Chill for 3-4 hours.
- Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
- Transfer to a heatproof jug and leave to infuse for 10 minutes.
- Remove the vanilla pod from the milk.
- Place the egg yolks, cornflour and sugar in a bowl and whisk together.
- Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
- Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
- Cook gently for two minutes unit the custard is a thick pouring consistency.
- Quickly pour the custard into a cold bowl to prevent further cooking.
- Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
- Set aside and leave to cool.
- Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
- Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
- Whip the remaining cream until it holds it shape.
- Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
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
ENGLISH TRIFLE
I love trifle, and here's a slightly different version. Once you've made and enjoyed trifle, there's a good chance you'll want to get a pretty trifle bowl just to make this attractive dessert! A recipe adoption.
Provided by Julesong
Categories Dessert
Time 57m
Yield 1 trifle, 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 347.8, Fat 20.5, SaturatedFat 12, Cholesterol 173.2, Sodium 206.1, Carbohydrate 33.8, Fiber 0.3, Sugar 11.7, Protein 6.4
TRADITIONAL ENGLISH TRIFLE
A traditional trifle that almost every family has a version of. I can remember my mum putting tinned fruit cocktail in hers, I haven't included it as I think its awful, but feel free to add some if you fancy. Cooking time is chilling time.
Provided by Lou van
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the milk and 10fl oz of the cream to the boil in a non-stick pan.
- Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
- Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
- Transfer the custard to a bowl and leave to cool.
- Arrange a single layer of the cake slices over the base of the bowl.
- Spread the layer with 2 tbsp of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
- Spread the second layer with another 2 tbsp of raspberry jam and sprinkle over the sherry.
- Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
- Whip the remaining cream into soft peaks.
- Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.
- Decorate however you wish, hundreds and thousands and halved glace cherries are traditional.
Nutrition Facts : Calories 391, Fat 32.7, SaturatedFat 19.4, Cholesterol 265.1, Sodium 53.9, Carbohydrate 18.7, Fiber 0.1, Sugar 13.4, Protein 4.8
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