EASY ENGLISH TRIFLE
This recipe is a given in our home for most holidays, especially Christmas and Thanksgiving. It is easy to prepare and very tasty. It can be made a day or two ahead.
Provided by Sheila Wadden
Categories World Cuisine Recipes European UK and Ireland English
Yield 11
Number Of Ingredients 6
Steps:
- In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
- Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
- Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
- Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 61.1 g, Fat 5.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.5 g, Sodium 504.5 mg, Sugar 24.6 g
ENGLISH TRIFLE TO DIE FOR
A traditional English trifle all children in the UK grow up eating on high days and holidays.
Provided by Polly Welby
Categories World Cuisine Recipes European UK and Ireland English
Time 2h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g
QUICK AND EASY ENGLISH TRIFLE
Simple but elegant, this pretty presentation always brings Ohs and Ahs on a holiday table. Be sure to scoop all the way to the bottom of the bowl when serving.
Provided by Leta8076
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the gelatin with raspberries as directed on package.
- Cover and place in refrigerator until set.
- Prepare vanilla pudding mix as directed on package.
- Set aside.
- After gelatin is firmly set, spoon into a large clear glass bowl.
- Top with sliced bananas and sliced almonds Break angel food cake into bite size pieces and layer on top of the bananas and almonds, filling the bowl with the entire cake.
- Pour vanilla pudding over cake, allowing it to seep down through the layers.
- Top with heping layers of whipped cream.
- Sprinkle with decorative sprinkles or more sliced almonds just before serving.
- Store in refrigerator.
- Best if eaten within 24 hours.
- You can make your own pudding and cake if you wish, but this recipe is the easy method.
Nutrition Facts : Calories 408.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 30.4, Sodium 602.5, Carbohydrate 73.3, Fiber 2.1, Sugar 53.2, Protein 6.6
ENGLISH TRIFLE
This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
Provided by Teri
Categories World Cuisine Recipes European UK and Ireland English
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g
ENGLISH TRIFLE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.
- In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.
- Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Whip the cream and brown sugar until stiff.
INDIVIDUAL QUICK ENGLISH TRIFLE
Steps:
- Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop.
- Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot.
ENGLISH TRIFLE
My good friend, Dawn, gave me this recipe over 25 years ago at my request. Her mother is English and I thought this was the best dessert I'd had in a long time! Dawn said that she sometimes uses Bird's Imported English Dessert Mix to save time. This trifle uses three batches of custard and it is recommended that you prepare each batch separately to avoid any scorching or lumping.This is an ideal prepare- ahead dessert for Christmas dinner or any special dinner. This must be made the day before you plan to serve it. Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 43m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
- Spread generously with raspberry jam, being careful not to crush macaroons.
- For custard:.
- Whisk yolks in medium saucepan.
- Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
- Blend in milk, whipping cream, and cornstarch mixture.
- Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
- Remove from heat and stir until slightly cooled.
- Blend in vanilla and nutmeg.
- Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
- Spoon 1 1/4 cups custard over raspberry jam layer.
- Cover with a single layer of pound cake slices.
- Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
- Spread thin layer of raspberry jam over cake.
- Top with half of drained raspberries.
- Carefully spoon another 1 1/4 cups custard over berries.
- Repeat layering with remaining pound cake slices, sherry, and jam.
- Cover with remaining berries and carefully spread remaining custard over top.
- Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
- Place plastic wrap directly on surface of trifle and refrigerate overnight.
- About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
- Add sugar and vanilla and continue beating until stiff but not dry.
- Spoon over macaroons, swirling top.
- Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
- Refrigerate until serving time.
Nutrition Facts : Calories 638.8, Fat 29.1, SaturatedFat 17.3, Cholesterol 227.2, Sodium 183.8, Carbohydrate 81, Fiber 5.6, Sugar 48.1, Protein 5.5
OLD ENGLISH TRIFLE
Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. -Nancy O'Connor, Glen Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.
Nutrition Facts :
OLD-FASHIONED TRIFLE
Trifle
Provided by 2westviewterrace
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cover the bottom of the dish with the swiss roll. Spoon over the sherry.
- Arrange the fruit on top. Make up the jelly and pour over the fruit and cake. Leave to set.
- Make the custard. Leave to cool. Pour onto the set jelly.
- Whip the Cream and spread on to the trifle. Sprinkle with the almonds.
ENGLISH TRIFLE WITH ANGEL FOOD CAKE
Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 12h40m
Yield 10
Number Of Ingredients 13
Steps:
- The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
- To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
- The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 101.2 g, Cholesterol 284 mg, Fat 33.5 g, Fiber 1.7 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 601.7 mg, Sugar 75.7 g
GRANDMA'S ENGLISH TRIFLE
This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! -Ruth Verratti, Gasport, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
EASY ENGLISH TRIFLE
Make our Easy English Trifle for a simple version of a classic dish. Pound cake, preserves and peach slices are layered throughout Easy English Truffle.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Beat cream cheese, dry pudding mix and 1/2 cup milk in large bowl with mixer until blended. Gradually add remaining milk, mixing on low speed after each addition until well blended.
- Layer half each of the cake, preserves, peaches and pudding mixture in 1-1/2-qt. serving bowl; repeat layers.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
ENGLISH TRIFLE
Simple easy, quick dessert. Make your own sponge cake or buy one. Some people use Crumbled Ladies fingers, or macaroons. The out come is up to your imagination. Delicious. You can also use other liquor or artificial flavor but good Spanish sherry is best
Provided by Bergy
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bowl put a 3/4" of crumbled sponge cake.
- Sprinkle with some sherry.
- Add a 1/2- 3/4'' layerof custard.
- Then a layer of jam.
- Then a layer of whipped cream.
- Repeat layers ending with whipped cream.
- Decorate with some cherries or dots of the jam.
- Chill& Serve.
Nutrition Facts : Calories 548, Fat 16.8, SaturatedFat 9.2, Cholesterol 216.9, Sodium 218.7, Carbohydrate 93.4, Fiber 0.6, Sugar 26, Protein 5.7
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
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
ENGLISH TRIFLE
Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 10
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover; refrigerate about 3 hours or until chilled.
- Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover; refrigerate.
- In chilled large deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over dessert. Sprinkle with almonds. Cover; refrigerate until serving. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 110 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 35 g, TransFat 1 g
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