Prep 2 hrs 20 mins
Cook 45 mins
This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)
- 8 egg yolks
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 2 1⁄2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 cups whipping cream, whipped
- 3 (36 ounce) packages red raspberries, frozen
- 1 cup sugar
- 1 small sponge cake (9x9x2-inch)
- 1⁄4 cup dry sherry, divided
- 1 cup whipping cream
- 1⁄2 cup toasted sliced almonds
- 2 (20 ounce) packages frozen strawberries, thawed and sliced
- 1 tablespoon sugar
- For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
- Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
- Stir in butter and vanilla.
- Cool, cover and chill the mixture for about 2 hours.
- Fold in the whipped cream.
- For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
- Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
- Cool for about 30 minutes; sieve to remove seeds.
- Cut the sponge cake into 1-1/2-inch pieces.
- Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
- Sprinkle half of the sherry over cake.
- Spoon 1 package of strawberries over cake to cover.
- Repeat layers.
- Cover and chill for up to 24 hours.
- Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
- Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
- Note: if you like, layer ingredients in individual dessert dishes.
This is a great Trifle, and the recipe allows for substitutions of different berries, or combinations. Thanks for posting!
Love all kinds of English Trifle. The last 2 that Julesong sent in are fabulous. I rate them both 5**** Gail from Hamilton
I made this trifle as part of our Adopted Recipe Swap #2. I omitted the sherry (purely a personal preference) and drizzled the strawberry juices over the cake. I also changed the layering by putting a layer of cake, berries and pastry cream in the bowl. Then I repeated these layers. This recipe resulted in a dessert that presents beautifully. If you want a spectacular looking dessert to impress someone, this is it! Wonderful layers of cake, strawberries and pastry cream all topped with whipped cream and drizzled with raspberry sauce. The trifle was very good and the only complaint we had was that it wasn’t quite as sweet as we would have liked it to be. After talking with Julesong about this recipe, in the future I’ll add a small amount of sugar to the strawberries before layering. I think adding this will make the dessert truly magnificent for us.