English Trifle To Die For 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:

• 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 ounces 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 ounces 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.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Steps:

• Cut up large quantities of the best soft fruits available. I like strawberries, raspberries, peaches and cherries best, but blueberries are also very good. Strawberries and cherries should be halved, raspberries and blueberries left whole, and peaches should be skinned and diced into 1" chunks. Skin peaches by slashing the skin a couple of times, then dunking briefly in boiling hot water. Lift out, rinse under cold water and slip off the skins.
• Layer lady-fingers in the bottom of your trifle bowl. Douse them with as much sherry or Marsala as you see fit. They really should be moist, not dry. Then start layering your fruits.
• After the last layer of fruit, spread over the custard. I prefer to not spread it completely to the edges - leave about 1/4" and it will spread itself perfectly.
• Now unwrap and crush about 12 Amaretti cookies. Spread the crumbs evenly over the custard. Again, I tend to stop short of about 1/4" from the edge of the custard - so that the Amaretti crumbs don't fall down the sides of the trifle bowl.
• Whip the heavy cream with the Grand Marnier or brandy. Spread over the entire affair.

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.

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:

• 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:

• 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:

• 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!

Steps:

• Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed.
• Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses.
• Whip the heavy cream in a large bowl until billowy and slightly thickened.
• Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too.
• Chill until needed.