Does anyone have any good recipes for English Trifle?
Lee from US
There are many variations of the English Trifle recipe. It's really a matter of taste. My favorite is: In a large glass bowl or any serving dish, place a layer of lady fingers , sprinkle with a little sherry, rum or fruit juice, then follow with a layer of raspberries or fruit of your choice; then a layer of vanilla pudding, then a layer of whipped cream (or coolwhip). Repeat layers, finishing with whipped cream. Decorate with coconut, chocolate shavings or whatever you prefer. Any kind of plain cake may be used in place of lady fingers. Refrigerate for at least three or four hours before serving. (11/21/2005)
For many years I have made Trifle at Christmas that always gets rave reviews. I use sponge cake, a good custard ie Hornes or Birds Eye, green and red jello, fruit of your choice ( I use fruit cocktail and frozen raspberries. Just get everything ready, starting with sponge cake and layer everything using lots of custard in between. I make mine in a glass punch bowl for an attractive presentation. All of the ingredients can be made the day before you need it. Leave space on top for a good layer of whipped cream, decorate with cherries if desired. (11/22/2005)
My mom came back from living in England for two years with this recipe. Start with a layer of lady fingers cake, then layer, pudding, cake, jelly or jam, fruit or pie filling, then whipped topping. There's no certain recipe, the trick is to use layers of things that compliment each other. Enjoy! (11/22/2005)
you may want try the good housekeeping December issue or the Womans day (11/22/2005)
Every year we do this DICKENS trifle and we are not even English! For shortcuts? I buy Sara Lee Pound Cake (frozen) or if I plan it, bake a basic pound cake recipe . I tear it up into chunks , starting at the bottom of the bowl . I make custard from BIRD's ( made in England ) custard mix - can be found in International section of grocery stores, although I have made STIRRED CUSTARD from scratch too (JOY OF COOKING book) . Pour that lovely custard over the torn cake spread with whatever jams are in my fridge (raspberry /strawberry basically - sometimes apricot). Spread with whipping cream . (11/22/2005)
Here is the real thing. This recipe has been in our family for almost one hundred years, since my grandmother brought it from the "old country".
Tear or slice one layer of cake into bite-sized pieces and place on bottom of clear glass trifle bowl. Sprinkle with sherry to taste (at least 2 tbsp -- I use 1/4 cup). Follow the sherry with half of the strawberries, then with half of the custard, then with half of the whipped cream. Repeat with the second cake layer, more sherry, and the remaining strawberries, custard and whipped cream. Sprinkle top with chopped almonds. Make 8 to 24 hours ahead. Chill in refrigerator until ready to serve.
This recipe makes 8-10 generous servings. To double the recipe, double the ingredients but use TWO trifle (clear glass) bowls.
Whipped cream can be stabilized as follows:
For each cup of whipping cream, dissolve 1/2 teaspoon unflavoured gelatin in 1 tablespoon water; whip cream until soft peaks form, add gelatin mixture and continue beating until cream is stiff. Sugar and vanilla can be added if desired. Refrigerated cream will hold for 24 hours. (12/04/2005)
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!