English Trifle recipe

Features for "English Trifle"

Easter special, served as dessert, suitable for vegetarians

Ingredients for "English Trifle"   (Click here for measurement conversion)

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
¼ cup confectioners' sugar
1 cup raspberries
1½ cups strawberries, stems removed
1 cup strawberry jam
¾ cup cream sherry
1 cup blanched sliced almonds, toasted

Method for "English Trifle"

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.

Comments

Serves - 6 to 8

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