Devonshire Cream Trifle or Parfait

Recipe by gailanng
READY IN: 45mins
SERVES: 8-10


  • 12
    cup water
  • 1
    cup whipping cream, chilled
  • 14
    cup sugar
  • 2
    teaspoons vanilla extract
  • 1
    (8 ounce) carton sour cream
  • 4
    4 cups peaches, grapes or 4 cups cut-up peeled kiwi
  • 2
    tablespoons sugar
  • 1
    recipe hot milk sponge cakes (recipe #384648) or 1 one 10 3/4 oz. frozen loaf pound cake, thawed
  • 14
    cup peach brandy, amaretto, orange liqueur or 1/4 cup orange juice


  • 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.
  • NOTE:
  • If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.