Prep 45 mins
Cook 0 mins
A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for Victorian Hot Milk Sponge Cake for the sponge cake.
- 1 teaspoon unflavored gelatin
- 1⁄2 cup water
- 1 cup whipping cream, chilled
- 1⁄4 cup sugar
- 2 teaspoons vanilla extract
- 1 (8 ounce) carton sour cream
- 4 cups fresh fruit, assorted such as raspberries, sliced strawberries, chopped peeled nectarines or 4 cups peaches, grapes or 4 cups cut-up peeled kiwi
- 2 tablespoons sugar
- 1 recipe hot milk sponge cakes (recipe #384648) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
- 1⁄4 cup peach brandy, amaretto, orange liqueur or 1⁄4 cup orange juice
- For Devonshire Cream:.
- In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
- In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
- Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
- Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
- Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
- Cover and chill for 2 to 24 hours.
- If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.
Elmotoo made this for my birthday, As requested by her and our children, I made it for hers. I used blackberries, strawberries and starfruit. Mine was better.
OMG, over the top fabulous! The cream is not too rich, not too sweet....the finished trifle is absolutely amazing! I made it for dh's birthday & he's going to make it for mine because nobody got enough the 1st time around! Very easy. And 1tsp unflavored gelatin is approximately 1/2 packet. I did cheat a bit & used a large can of peaches, drained. But hey, it's the middle of winter! I also messed up the order...I did cake, cream, fruit, cake, cream, fruit but it worked! THANK YOU!