RCI-DS.001.0229.001
English Trifle
Contributed by Catsrecipes Y-Group
Prep30 min
Cook55 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- of ladyfingers or a pound cake2 packages
- 1 unit
- of frozen raspberries1 packagethawed and sweetened
- of mandarin oranges2 cansdrained
- of Bird's custard powder prepared according to directions with whole milk1 package
- of heavy whipping cream1 pint
- good quality sweet sherry according to taste. start with at least ½ a cup. Do not use cooking sherry.1 unit
- sliced1 unitand toasted almonds.
Method
1
Slice the sponge cake or ladyfingers into even layers and arrange them in a single layer across the bottom of a large glass trifle bowl.
5 minutes
2
Generously spread raspberry jam over the top of the sponge cake layer, ensuring even coverage to the edges of the bowl.
3 minutes
3
Drizzle sherry or fruit juice evenly over the jam-covered sponge layer and allow it to soak in, softening the cake.
10 minutes
4
Prepare a classic vanilla custard on the stovetop over medium-low heat, stirring constantly until thickened, then remove from heat and allow to cool slightly.
15 minutes
5
Scatter a generous layer of fresh or preserved fruit over the soaked sponge, then pour the cooled custard evenly over the fruit layer.
5 minutes
6
Refrigerate the trifle to allow the custard layer to set and the flavors to meld together.
60 minutes
7
Whip the heavy cream to soft peaks and spread or pipe it in an even layer over the set custard.
5 minutes
8
Garnish the top with additional fresh fruit, toasted almonds, or a dusting of grated chocolate, then serve chilled directly from the trifle bowl.
5 minutes