amanda_pennsylvania
Well-known member
My husband has requested I make this for our Christmas dinner dessert. Does anyone have a T&T? I made one years ago but I have no idea where the recipe is...
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ISO: ISO English Trifle recipe
- Thread starter amanda_pennsylvania
- Start date
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shaun-in-to
Well-known member
I find some excuse to make the same one at least once a year and everybody swoons
It uses seasonal fruits, since it's generally a summertime dessert, but I've seen versions using autumn fruits, citrus, or blueberries and pineapple (a tasty combo). I think anything goes if you put enough booze in it!
A lot of recipes use storebought ladyfingers or poundcake. Maybe this one stands out because every part is from scratch. A bit of effort, but well worth it.
You can make this the day before. If so, you may want to make new whipped cream for the top.
English Trifle
Serves 12-16
Sponge layer:
Orange-almond sponge, from Julia Child's "The Way to Cook" (let me know if you need the recipe). You can actually use any sponge. You can make this in a couple of cake pans or one large sheet pan.
Custard:
Make a custard with
9 egg yolks
3/4 cup sugar
1-1/2 cups whole milk
1-1/2 cups heavy cream
vanilla
Chill the custard.
2-4 cups fruits, anything you like
1 c sweet sherry (or more), or amaretto
3/4 cup jam (something that matches the fruit)
1 pkg fruit Jell-O
Slivered almonds for garnish (optional)
Cream layer:
2 cups heavy cream
1/4 cup icing sugar
2 tbsp kirsch
Whip until soft peaks form. Set aside.
Break sponge into pieces and divide into 3 batches. (Larger pieces are okay.)
Layer 1:
Spread a layer of sponge in the bottom of a 4-quart glass bowl (preferably straight-sided). Sprinkle with some of the sherry. Prepare Jell-O and pour on sponge. Mash in slightly, if needed. Chill to set.
Layer 2:
Top with 1/3 of the fruit. Spread with 1/2 the whipped cream. Top with a second layer of sponge and pour on about 1/2 the remaining sherry. Spread with jam (and nuts, if wanted).
Layer 3:
Pour on all the custard. Top with 1/3 fruit. Cover with the last of the sponge. Pour on remaining sherry.
Layer 4:
Add last of fruit (except some for garnish). Top with remaining whipped cream. Garnish with fruit and nuts.
It uses seasonal fruits, since it's generally a summertime dessert, but I've seen versions using autumn fruits, citrus, or blueberries and pineapple (a tasty combo). I think anything goes if you put enough booze in it!
A lot of recipes use storebought ladyfingers or poundcake. Maybe this one stands out because every part is from scratch. A bit of effort, but well worth it.
You can make this the day before. If so, you may want to make new whipped cream for the top.
English Trifle
Serves 12-16
Sponge layer:
Orange-almond sponge, from Julia Child's "The Way to Cook" (let me know if you need the recipe). You can actually use any sponge. You can make this in a couple of cake pans or one large sheet pan.
Custard:
Make a custard with
9 egg yolks
3/4 cup sugar
1-1/2 cups whole milk
1-1/2 cups heavy cream
vanilla
Chill the custard.
2-4 cups fruits, anything you like
1 c sweet sherry (or more), or amaretto
3/4 cup jam (something that matches the fruit)
1 pkg fruit Jell-O
Slivered almonds for garnish (optional)
Cream layer:
2 cups heavy cream
1/4 cup icing sugar
2 tbsp kirsch
Whip until soft peaks form. Set aside.
Break sponge into pieces and divide into 3 batches. (Larger pieces are okay.)
Layer 1:
Spread a layer of sponge in the bottom of a 4-quart glass bowl (preferably straight-sided). Sprinkle with some of the sherry. Prepare Jell-O and pour on sponge. Mash in slightly, if needed. Chill to set.
Layer 2:
Top with 1/3 of the fruit. Spread with 1/2 the whipped cream. Top with a second layer of sponge and pour on about 1/2 the remaining sherry. Spread with jam (and nuts, if wanted).
Layer 3:
Pour on all the custard. Top with 1/3 fruit. Cover with the last of the sponge. Pour on remaining sherry.
Layer 4:
Add last of fruit (except some for garnish). Top with remaining whipped cream. Garnish with fruit and nuts.
amanda_pennsylvania
Well-known member
Thanks much...this is a big help. I'll let you know how it turns out.
Everyone liked the trifle the last time I made it. I think I used pre-made ladyfingers, but I'd like to make them from scratch this time. I do have the Julia Child cookbook (and, more importantly, know where it is!), so I'll look in there for the recipe.
Thanks again!
Everyone liked the trifle the last time I made it. I think I used pre-made ladyfingers, but I'd like to make them from scratch this time. I do have the Julia Child cookbook (and, more importantly, know where it is!), so I'll look in there for the recipe.
Thanks again!