ENGLISH TRIFLE
"This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe, such as this, can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert." - Pepper
1 pint (2 cups) heavy whipping cream
1 to 2 small pound or sponge cake, two days old
3/4 cup cream sherry (use a good one)
3/4 cup raspberry jam
1 (10 oz) package frozen raspberries, Thawed and drained
2 recipes Custard (recipe follows)
Chocolate drizzle (not traditional)
ASSEMBLY:
Whip the cream as your MaMa or Daddy taught you to do.
In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite-sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves.
To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
CUSTARD
4 egg yolks
3 tbsp sugar
10 tbsp whole milk (1/2 cup plus 2 tbsp)
1/4 cup heavy whipping cream
2 1/2 tsp cornstarch dissolved in 2 tbsp water
1/2 tsp vanilla
1/8 tsp ground nutmeg
Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and the cornstarch mixture.
Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg.
Transfer to a bowl and repeat process for the two recipes required for TRIFLE.
From: Pepper, 07-01-97
"This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe, such as this, can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert." - Pepper
1 pint (2 cups) heavy whipping cream
1 to 2 small pound or sponge cake, two days old
3/4 cup cream sherry (use a good one)
3/4 cup raspberry jam
1 (10 oz) package frozen raspberries, Thawed and drained
2 recipes Custard (recipe follows)
Chocolate drizzle (not traditional)
ASSEMBLY:
Whip the cream as your MaMa or Daddy taught you to do.
In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite-sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves.
To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
CUSTARD
4 egg yolks
3 tbsp sugar
10 tbsp whole milk (1/2 cup plus 2 tbsp)
1/4 cup heavy whipping cream
2 1/2 tsp cornstarch dissolved in 2 tbsp water
1/2 tsp vanilla
1/8 tsp ground nutmeg
Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and the cornstarch mixture.
Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg.
Transfer to a bowl and repeat process for the two recipes required for TRIFLE.
From: Pepper, 07-01-97
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Ruby Pears (pressure cooker)
- Caramel-Apple Euphoria (using caramels and peanut butter, crock pot)
- Strawberry Crisp for 2 (toaster oven)
- Macerated strawberries with balsamic vinegar
- Napoleon of White Fraises des Bois and Golden Raspberries
- Country Style Pear Dumplings with Basic Pastry Dough
- Blueberry-Nectarine Compote with Crunchy Topping
- Shoneys Strawberry amd Bananas Salad
- Fat Free Peach Dessert (using peach pie filling, pudding and angel food cake)
- Mazamorra
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute