A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for recipe #384648 for the sponge cake.
recipe hot milk sponge cakes (recipe #384648) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
cup peach brandy, amaretto, orange liqueur or 1/4 cup orange juice
Serving Size: 1 (113) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 169 g46 %
Total Fat 18.8 g28 %
Saturated Fat 11.2 g56 %
Cholesterol 112 mg
Sodium 167.2 mg
Dietary Fiber 0.3 g1 %
Sugars 30.5 g122 %
Protein 4.9 g
For Devonshire Cream:
In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
Cover and chill for 2 to 24 hours.
If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.