English Trifle - Guy Attwood
- Ready In:
- 5hrs 42mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
CUSTARD
- 8 egg yolks
- 20 tablespoons whole milk (1 cup plus 4 Tbsp)
- 6 tablespoons sugar
- 1⁄2 cup whipping cream
- 5 teaspoons cornstarch, dissolved in 4 Tbsp water
- 1 teaspoon vanilla
- 1⁄4 teaspoon nutmeg, ground
-
TRIFLE ASSEMBLY
- 1 pint whipping cream
- 1 -2 small poundcake (two days old) or 1 -2 small sponge cake (two days old)
- 3⁄4 cup cream sherry (use a good one)
- 3⁄4 cup raspberry jam
- 1 (10 ounce) package frozen raspberries, thawed and drained (not traditional)
directions
- This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe such as this can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert.
- Whisk yolks in a medium saucepan.
- Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes.
- Blend in whole milk, whipping cream and cornstarch; mix.
- Place over medium low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
- Remove from heat and stir until slightly cooled.
- Blend in vanilla and nutmeg.
- Transfer to a bowl; repeat process for the two required for the trifle.
-
ASSEMBLY:
- Whip the cream as your MaMa or Daddy taught you to do.
- In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides.
- Break 1/2 of the cakes into bite sized pieces and drop randomly all over the cream.
- Drizzle sherry over all.
- Drop dollops of jam and slightly less than half of the drained raspberries over the cake.
- Drizzle 1/2 of the thick but liquid custard over all.
- Repeat for the next layer, reserving some raspberries for the top.
- (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
- Finally, completely cover the top with the remaining whipped cream.
- Drizzle a little chocolate on top in any pattern you think looks good.
- Add a few raspberries and stand back to receive raves.
- To serve, merely scoop down and place on a pretty plate.
- NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
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Reviews
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I made this dessert for a formal English Christmas dinner. I did receive nothing but raves! It was delicious and beautiful. As a matter of fact, a friend told me it was better than her friend's, who happens to be English. I especially liked it because it did not call for a pudding mix, but rather a custard from scratch, which was as easy to make as from a box. It was not difficult to make at all. I also added frozen berries as well as the strawberries, which seemed to only enhance the flavors.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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