Nana's English Trifle
- Reviews 3
Ready In: 35 mins
Serves: 8-10
Ingredients
- 1 only 9 inch round sponge cake
- 1⁄4 cup seedless raspberry jam
- 1⁄4 cup sherry wine
- 3 cups canned mixed fruit, drained or fresh mixed fruit, of your choice
CUSTARD
- 1 1⁄2 cups whole milk, homogenized
- 2 tablespoons cornstarch
- 1⁄2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
TOPPING
- 1 1⁄2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sugar
- 1⁄2 cup red maraschino cherry
- 1⁄4 cup almonds, blanched and lightly toasted
Directions
- Spread raspberry jam over sponge cakes.
- Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
- Sprinkle with Sherry.
- Spread drained fruit over sponge cake.
- CUSTARD---------------.
- Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
- Heat water in lower broiler, then gently heat milk mixture.
- Add cream and sugar and continue to heat until hot, stirring frequently.
- In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
- Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
- Remove from heat, stir in vanilla.
- Cool for 10 minutes.
- Spoon custard over fruit.
- Refrigerate until ready to serve.
- TOPPING---------------.
- In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
- Add vanilla extract and beat for a few seconds.
- Now add sugar gradually, beating all the while until thickened.
- Smooth half of the whipped cream over the surface of the trifle.
- Pipe remaining whipped cream decoratively around the edge of the trifle.
- Garnish with red maraschino cherries and almonds.
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