English Trifle

    JE
    Jennifer

    11 months ago

    Cuisine: British
    Categories: Desserts & Treats

    English Trifle is a classic English dessert that is made with layers of ladyfingers, custard, fruit, and whipped cream. The ladyfingers are soaked in sherry or another type of alcohol, and the fruit is typically fresh berries or a mixture of berries and canned fruit. The custard is usually made with eggs, milk, and sugar, and the whipped cream is made with heavy cream and sugar.

    English Trifle recipe - British easy difficulty dish
    trifle
    raspberry

    Difficulty: EASY

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 8 servings

    For The Creme Anglaise

    Ingredients:

    • 1 vanilla bean, split lengthwise
    • 4 cups whipped cream, divided
    • 6 egg yolks
    • 1/2 cup granulated sugar

    Directions:

    1. Heat two cups of cream with the split vanilla bean in a saucepan until gently bubbling. Remove from heat and cool slightly.
    2. In a medium bowl, beat the yolks and sugar until ribbons form. Gradually whisk in one cup of the warm cream.
    3. Return créme mix to the saucepan, add the remaining cup of cream and cook, stirring constantly, over medium heat until it is thick enough to coat the back of a spoon.
    4. Remove créme from heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic against the surface to prevent a skin from forming. Cool slightly.

    For The Layers

    Ingredients:

    • 12 oz pound cake, crusts trimmed
    • 1/2 cup Marsala wine or sherry
    • 1/2 cup Amaretto
    • 4 cups fresh or thawed frozen raspberries

    For The Whipped Topping

    Ingredients:

    • 2 cups of the remaining whipped cream
    • 1/4 cup icing sugar

    Directions:

    1. In a medium bowl, whip the remaining two cups of cream with the icing sugar.

    To Assemble The Trifle

    Directions:

    1. Cut the cake into 1/2-inch thick slices to fit tightly into the bottom and about an inch up the sides of a trifle bowl. Sprinkle the cake with Marsala and Amaretto.
    2. In a bowl, toss the berries with two tablespoons of Marsala, stirring to bruise the berries slightly.
    3. Top the cake with 1/3 of the crème anglaise, followed by 1/3 of the raspberries.
    4. Repeat the process, layering the remaining ingredients. Top with the freshly whipped cream.