Best 4 Traditional English Sherry Trifle Strictly For The Grown Ups Recipes
In the realm of classic English desserts, the traditional sherry trifle reigns supreme, its multi-layered composition a testament to culinary artistry. This elegant dessert, strictly reserved for the grown-ups, boasts a harmonious blend of flavors and textures that dance on the palate, making it a favorite for special occasions and celebrations. As we embark on a journey to discover the best recipe for this timeless dessert, let us delve into its rich history, explore variations that add a touch of modernity, and uncover the secrets to crafting a sherry trifle that will leave your guests in awe.
Let's cook with our recipes!
TRADITIONAL ENGLISH TRIFLE
This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.
Provided by Teachart
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
- Layer in a glass dish, leaving no significant gaps.
- Pour sherry over to soak sponge.
- Spread frozen raspberries over sponge, followed by sliced peaches.
- Make up custard, cool slightly and pour over all.
- Allow to cool in fridge.
- When set, whip cream and layer on top of custard.
- Chill for at least half an hour.
- Toast the almonds and scatter over.
- That's it, you're done, serve and enjoy!
Nutrition Facts : Calories 411.1, Fat 18.9, SaturatedFat 9.5, Cholesterol 54.3, Sodium 28.8, Carbohydrate 42, Fiber 4.9, Sugar 30.6, Protein 3.5
TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!
Provided by French Tart
Categories Dessert
Time 4h10m
Yield 1 Large Trifle, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Split the sponges in half then spread each half thinly with raspberry jam.
- Sandwich each half back together and cut into quarters.
- Place in the base of three and a half pint (2 litre) glass trifle bowl.
- Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
- Roughly crush the ratafia biscuits and sprinkle over the raspberries.
- Chill for 3-4 hours.
- Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
- Transfer to a heatproof jug and leave to infuse for 10 minutes.
- Remove the vanilla pod from the milk.
- Place the egg yolks, cornflour and sugar in a bowl and whisk together.
- Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
- Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
- Cook gently for two minutes unit the custard is a thick pouring consistency.
- Quickly pour the custard into a cold bowl to prevent further cooking.
- Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
- Set aside and leave to cool.
- Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
- Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
- Whip the remaining cream until it holds it shape.
- Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
ENGLISH SHERRY TRIFLE
This layered dessert is best presented in a clear glass bowl. It looks very elegant but is so easy to prepare. (An adopted recipe. I have not prepared this particular version, myself, but I do love trifle.)
Provided by Julesong
Categories Dessert
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
- Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
- Pour 1 cup of Sherry over cake cubes.
- Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
- Top with remaining whipped cream, and whole berries for garnish.
- Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
- In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
- Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
- Sift flour on top, fold in melted butter until blended.
- Preheat oven to 350 degrees F.
- Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.
Nutrition Facts : Calories 5527.5, Fat 238.5, SaturatedFat 136.2, Cholesterol 2108.3, Sodium 3757.8, Carbohydrate 744.8, Fiber 22.4, Sugar 481.2, Protein 85.6
TRADITIONAL SCOTTISH SHERRY TRIFLE
Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 mouthwatering trifle, 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- Pour into a dish and set aside to cool.
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
- Next add a layer of raspberries and sliced bananas.
- When quite cool, pour the custard over the layer of fruit, spreading evenly.
- Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
- Decorate with toasted almonds and/or slices of fresh soft fruit.
Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5
Tips:
- Choose the right sherry. A good quality dry or medium-dry sherry is essential for a classic trifle. Avoid sweet sherries, as they can make the trifle too cloying.
- Make your own custard. While you can use store-bought custard, making your own is definitely worth the effort. It's richer, creamier, and has a much better flavor.
- Don't skimp on the fruit. Fresh, seasonal fruit is the key to a great trifle. Use a variety of fruits, such as strawberries, raspberries, blueberries, and bananas.
- Soak the ladyfingers in sherry. This will help to soften them and add extra flavor to the trifle.
- Layer the trifle carefully. Start with a layer of ladyfingers, then add a layer of fruit, followed by a layer of custard. Repeat these layers until you reach the top of the trifle dish.
- Refrigerate the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Conclusion:
A traditional English sherry trifle is a classic dessert that is perfect for any special occasion. With its layers of ladyfingers, fruit, custard, and whipped cream, it's a rich and decadent treat that is sure to impress your guests. So next time you're looking for a showstopping dessert, give this classic trifle a try.
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