English Trifle Guy Attwood Recipes

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.

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.

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.

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.

Steps:

• 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.
• Whisk yolks in a medium saucepan.
• Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes.
• Blend in whole milk, whipping cream and cornstarch; mix.
• 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 a bowl; repeat process for the two required for the trifle.
• 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.
• 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 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.