Total Time
7mins
Prep 7 mins
Cook 0 mins

This is a copycat of the Victorian-Style dessert and it only takes a few minutes to prepare with high-quality purchased already prepared ingredients. To embellish it use additional fruit, chocolate chips, flaked coconut or whatever else you choose.

Ingredients Nutrition

  • 1 cup prepared eggnog
  • 12 small lb cake or 12 small angel food cake, cut into 3-inch x1-inch cubes
  • 14 cup sweet sherry
  • 2 tablespoons brandy
  • 1 grated lemon, zest of
  • 12 cup slivered almonds, lightly toasted
  • 12 cup strawberry-raspberry preserves
  • 1 small banana, sliced
  • 34 cup fresh pineapple or 34 cup canned pineapple, cut in bite-sized pieces
  • 6 amaretti cookies or 6 macaroons, crushed
  • 12 pint heavy cream, whipped and lightly sweetened with sugar

Directions

  1. Pour eggnog into a deep flat bowl or compote dish.
  2. Arrange cake pieces over eggnog and aginst the edges of bowl.
  3. Moisten with sherry and brandy.
  4. Sprinkle lemon zest and almonds evenly over cake.
  5. Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
  6. Either pipe or spoon whipped cream on trifle.
  7. Serve by spooning trifle from the bottom of the dish to combine all ingredients.

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