English Trifle

"This delicious fruity dessert is great for holidays. Prep time does not include chilling time."
 
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Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Prepare Creme Anglaise: bring 1 1/3 cups heavy cream to a boil in a small heavy saucepan; remove from heat but keep hot.
  • Beat the egg yolks with the sugar in the top of a double-boiler until smooth.
  • Gradually stir in hot cream, and cook, stirring constantly, over simmering water, until mixture is thick enough to coat the back of a spoon (about 10 minutes).
  • Remove from heat, stir in Grand Marnier, and cool.
  • Place drained raspberries in blender; puree; add 1 tbsp.
  • of raspberry syrup to thin mixture if needed; set aside.
  • Arrange ladyfingers, dividing evenly, along the sides of 4 large wine glasses.
  • Sprinkle each with 1 1/2 tbsp.
  • of sweet sherry; top with 2 peach halves.
  • Pour cooled Creme Anglaise over the tops of the peach halves, dividing evenly among the glasses.
  • Top each glass with raspberry puree; chill.
  • Whip the 1/2 cup heavy cream in a small bowl with sugar until stiff; spoon a layer of whipped cream on each trifle.
  • Sprinkle with toasted almonds; serve.

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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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