Easy Victorian-Style Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup prepared eggnog
  • 12
    small lb cake or 1/2 small angel food cake, cut into 3-inch x1-inch cubes
  • 14
  • 2
    tablespoons brandy
  • 12
    cup slivered almonds, lightly toasted
  • 12
    cup strawberry-raspberry preserves
  • 1
    small banana, sliced
  • 34
    cup fresh pineapple or 3/4 cup canned pineapple, cut in bite-sized pieces
  • 6
    amaretti cookies or 6 macaroons, crushed
  • 12
    pint heavy cream, whipped and lightly sweetened with sugar
Advertisement

DIRECTIONS

  • Pour eggnog into a deep flat bowl or compote dish.
  • Arrange cake pieces over eggnog and aginst the edges of bowl.
  • Moisten with sherry and brandy.
  • Sprinkle lemon zest and almonds evenly over cake.
  • Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
  • Either pipe or spoon whipped cream on trifle.
  • Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Advertisement