Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

English Trifle




Source of Recipe


Source: Casual Cuisines of the World - Country Inn


List of Ingredients




For Custard:

Pastry cream

3 tablespoons cream sherry


For Trifle:

Lemon poppy seed cake made without poppy seeds, or other sponge cake

2 cups heavy cream

1/4 cup confectioners' sugar

1 cup raspberries

1 1/2 cups strawberries, stems removed

1 cup strawberry jam

3/4 cup cream sherry

1 cup blanched sliced almonds, toasted





Recipe



FOR CUSTARD: Prepare the pastry cream as directed and add the cream sherry prior to cooling. Whisk together until thoroughly blended. Let cool as directed in the pastry cream recipe.


FOR TRIFLE: Put the cooled lemon cake or sponge cake into slices 1/4 inch thick and set aside.


In a bowl, combine the cream and confectioners’ sugar and whisk to form soft peaks. Cover and refrigerate.


In a blender, combine the raspberries with 1 cup of the strawberries and blend on medium speed until smooth, 30-40 seconds.


TO ASSEMBLE: Pour about 1/2 cup of the cooled pastry cream into the bottom of a 3-qt glass bowl. Drizzle 4-5 tablespoons of the berry purée over the custard. Spread one side of the cake slices with the jam. Arrange enough of the cake slices, jam-side up, in a single layer to cover the custard, then sprinkle about 3 tablespoons of the sherry over the top. Sprinkle some of the toasted almond slices over the cake, and top with a layer of the whipped cream, spreading the cream to the edges. Starting with the pastry cream, repeat the layers in the same manner until all the ingredients are used up, ending with a layer of whipped cream.


Garnish with the remaining 1/2 cup strawberries. Cover and refrigerate for at least 2 hours before serving.