Passover English Trifle Recipes

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Steps:

• For the ANGEL FOOD CAKE:.
• Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
• Fold in matzo meal mixture, 1/4 at a time.
• Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• Remove from oven, immediately invert pan & cool.
• For the ORANGE PUDDING:.
• Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
• Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• Cover & chill before using.
• Can be made a day ahead.
• PUT IT ALL TOGETHER:.
• Cut cake in 1-inch fingers.
• Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
• Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• Sprinkle with 1/3 cup Sherry.
• Arrange about 1/2 the sliced fruit on and around cake fingers.
• Pour over 1/2 of pudding.
• Add another layer of cake fingers.
• Sprinkle with more sherry.
• Pour over remaining pudding.
• Cover and refrigerate until fully chilled and ready to serve.
• To serve, heap remaining fruit on top of trifle and serve at once.