ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Strawberry trifle

Misc.

Here is a slightly different version of Strawberry trifle.This one is close to a English trifle
STRAWBERRY TRIFLE
Exported By Master Cook


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
10 oz Angel loaf cake
1/3 c Strawberry jam or jelly
1/3 c Cream sherry OR orange juice
3 c Strawberries
Custard sauce (cf. below)
3/4 c Whipping cream
2 tb Powdered sugar
1 t Vanilla extract
2 tb Sliced almonds, toasted
-(optional)
3 Egg yolks

CUSTARD SAUCE:

CUSTARD SAUCE:

Mix 1-1/2 tbsp. corstarch with 1/2 cup milk. Heat
1-3/4 cups of milk with 1/4 cup of sugar in a heavy
saucepan or double boiler, just to the point of
boiling. Remove from the heat. Stir in the
cornstarch mixture until it's smooth. The cornstarch
mixes better and without lumps if the milk is
bone-chilling COLD.

Cook, stirring constantly, until it thickens. It will
thicken *fast*, so pay attention. Simmer for three
minutes and remove from the heat. Beat in 1 tsp.
vanilla extract and 3 beaten egg yolks. Cover and
chill.

THE TRIFLE:

Split the angel loaf cake into 3 layers. Spread the
jam between the layers and reassemble the layers. Cut
the cake into 2-inch cubes. Arrange the cubes in a
2-quart serving bowl and sprinkle with the sherry or
orange juice. Wash the strawberries and pick out 8 to
12 berries for later garnishing. Remove the hulls
from the rest of the berries and slice. Spoon the
berries over the cake.

Pour the chilled Custard Sauce over the berries. Cover
the mixture and refrigerate for an hour or more.
Meanwhile, whip the cream to soft peaks. Add the sugar
and vanilla and whip until it forms *stiff* peaks.
Spread the cream over the custard.

Garnish the top with whole strawberries (the green
hulls against the red and white background is
particularly pleasing to the eye). Sprinkle the entire
thing with the almonds, if you have them. Chill and
serve within a few hours.This second post is because the first part had a error in posting .

Clally

MsgID: 0026007
Shared by: clsally
In reply to: Recipe(tried): Strawberry Trifle
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Debbie/TX
2
  Kim
3
  Debbie/TX
4
  Janet
5
  Debbie/TX
6
  Csally
7
  clsally
ADVERTISEMENT
Random Recipes
  • Bravo's Pomodoro Sauce
  • Bravo's Pomodoro sauce is simply Marinara sauce and lots of fresh basil. I mean FRESH, not the dried flakes. You can also drip in some cream as you go till you get the right consistency and flavor. I do not remember t...
  • Cranberry Turkey Muffuletta
  • CRANBERRY TURKEY MUFFULETTA 1 (7- to 8-inch) round Italian or artisan bread 1 cup Ocean Spray Whole Berry Cranberry Sauce 1/4 cup finely chopped celery 1 teaspoon finely chopped garlic 1 tablespoon balsamic vinegar 1 ...
  • Mini-Burgers with Waffled White Bread
  • MINI-BURGERS WITH WAFFLED WHITE BREAD "Mini-burgers make perfect party food: Guests can hold them in one hand. Because mini-burger buns are not easily purchased, I place a piece of white bread, crusts trimmed, in heat...
  • Casserole Cookies
  • CASSEROLE COOKIES 2 eggs 1 cup sugar 1 cup chopped dates 1 cup coconut 1 cup chopped walnuts 1 tsp. vanilla extract 1/4 tsp. almond extract Granulated sugar or powdered sugar (for rolling) Red or green cherries (optio...
  • Shrimp Dip or Spread
  • SHRIMP DIP OR SPREAD 1 (8 oz.) carton sour cream (for dip), or 1 (8 oz.) package cream cheese, softened (for spread) 1 (6 oz.) package SeaPak Cooked Salad Style Shrimp, finely chopped 1 teaspoon lemon juice 1 teaspoon...
ADVERTISEMENT
  • Classic Pace Con Queso Dip
  • CLASSIC PACE CON QUESO DIP 8 oz Pace Picante Sauce (or 8 oz Pace Thick and Chunky Salsa) 1 lb Velveeta cheese food, cubed In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low h...
  • Homemade Hot Chili Oil (Chinese)
  • HOMEMADE HOT CHILI OIL "Chili Oil makes an excellent dipping sauce for potstickers. Use it whenever you want to add heat to your meal." 6 red chili peppers* 1 tablespoon sesame oil 1 cup vegetable oil Cut the chili ...
  • L.L. Bean Sticky Rhubarb Muffins (1980's)
  • L.L. BEAN STICKY RHUBARB MUFFINS FOR THE THE STICKY GLAZE: 4 tbsp butter 6 tbsp dark brown sugar 1 cup rhubarb, cut in small dice FOR THE MUFFIN BATTER: 4 tbsp butter, softened 1/4 cup sugar 1 egg 1 1/2 cups...
UPLOAD AN IMAGE
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
  • Recipe: Strawberry trifle
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!