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English Trifle

English Trifle

recipe ingredients
1 small angel food cake (10 oz)
1/3 cup raspberry preserves
1/3 cup medium dry sherry
4 cups fresh fruit, sliced or cut into chunks (oranges, seedless grapes, strawberries, raspberries, kiwis, and/or what you have on hand)
1/4 cup toasted slivered almonds for topping
Light Custard:
3 cups skim milk
1/2 cup sugar
4 Tbsp. cornstarch
2 eggs, beaten
1 Tbsp. vanilla extract

recipe directions
In heavy saucepan or double-boiler, mix 3 cups cold milk, 1/2 cup sugar, and 4 level tablespoons of cornstarch. Bring to boil. Whisk 2 eggs in separate bowl and quickly whisk in some of the hot mixture. Then, pour and whisk the egg mixture into the rest of the hot milk mix in the saucepan. Bring back to boil for 1 minute. Remove from heat and stir in vanilla. Chill. It will thicken as it cools.

Cut cake into 2 inch thick slices, then cut slices into 1x4 slices. Spread preserves over once side of each strip. Arrange half of the cake, jam side up, in the bottom of a 12 cup trifle bowl. Sprinkle with half of the sherry. Arrange fruit over the cake, then spoon half of the custard over this. Repeat with remaining ingredients. Cover and chill for at least 1 hour, or up to 8 hours. Sprinkle with almonds before serving.

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Serves: 10 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
267 3 1 7 3 200 53 5

2 Comments

  1. Sheila Flamm

    I brought this to my brother’s house for dessert for Easter and it was a BIG hit (my sister in law wouldn’t let me take home the left overs!)I substituted vanilla soy milk because my brother and I have milk allergies and it was still great, We give it a 10 rating!

  2. Marci

    I made this for a class of 7th graders and everyone loved it! I used blueberries and it was stil really good.

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