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 :
CLASSIC TRIFLE
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium
OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE
Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time"
Provided by Debber
Categories Dessert
Time 3h45m
Yield 1 big bowl, 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
- In a large bowl, mix pound cake dry ingredients; set aside.
- In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
- Now begin adding the flour in about half-cup portions, mixing well after each.
- Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
- Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
- Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
- When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
- WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
- CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
- BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
- JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
- ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
- Drizzle 3-4 tablespoons of berry juice over the cubes.
- Spread one fourth of cream cheese mixture over the cake cubes.
- Sprinkle one teaspoon of cocoa over this, then some crushed berries.
- REPEAT this twice. Add about half of the reserved berries to the last layer.
- Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
- Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).
Nutrition Facts : Calories 999.6, Fat 59.4, SaturatedFat 35.9, Cholesterol 322.3, Sodium 685.9, Carbohydrate 105.9, Fiber 4.2, Sugar 65, Protein 14
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