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English Trifle

JE
Jennifer

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
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.