Guy Pascals English Trifle Recipes

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:

• Place a large trifle dish or large glass bowl onto a tray to make it easier to carry.
• Slice the pound cakes into 1/4-inch slices. Line the bottom of the dish with a few of the slices, tightly and in a single layer. Pat them down evenly with your fingers. Brush the cake with some of the liqueur, if using. Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass. Repeat all the way around the dish. Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries.
• Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form. Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula. The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off. The cream should come up to just above the level of the strawberries. Stand back from your evolving masterpiece and make sure the cream is level. If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate.
• Repeat each layer until the bowl is full, finishing with a layer of strawberries.
• Refrigerate until ready to serve.

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:

• 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.