English Trifle Recipes

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:

• 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:

• 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:

• 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.

Steps:

• Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
• Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
• Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.

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.

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.

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.

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes., In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set., Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight., Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.

Steps:

• Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
• Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
• Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
• Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
• Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
• Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
• Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
• When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
• Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Steps:

• Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
• Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

Steps:

• In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature., In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside., In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds.

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.

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:

• 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.

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.

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.

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.