ENGLISH TRIFLE
Number Of Ingredients 15
Steps:
- For the Custard Combine the milk, heavy cream and vanilla in a heavy bottomed medium saucepan, stirring frequently. Heat the milk mixture over low-medium heat until it just begins to simmer and steam rises from the surface. Meanwhile, mix the sugar and cornstarch together with a fork. In a large mixing bowl, whisk together the egg yolks and the sugar mixture until light and smooth. HINT: I use my KitchenAid for this, but only as a stand. I hand whisk but use the bowl of the mixer attached to the machine so that I don't have to hold the bowl as well. This allows me to whisk and pour at the same time, which is needed in the next step. Remove the warmed milk from the stove and while whisking the egg yolks constantly, dribble a few drops at a time into the yolks. Adding the hot liquid very, very slowly in the beginning will temper the eggs, allowing them to warm gradually so that they don't curdle, or worse, scramble! Once you have dribbled in a good amount you can increase the amount of liquid you add at a time, whisking continuously until all the milk has been added. Pour the contents of the mixer bowl into the saucepan and heat over medium, stirring constantly. Keep stirring, ensuring that the milk mixture does not stick to the bottom of the pan, until thickened, anywhere from 2-6 minutes. Custard will be thick and smooth. Pour into a shallow bowl and cover the top with plastic wrap so that the plastic is touching the surface of the custard. This will prevent a skin from forming on top. Cool in the refrigerator until chilled. For the Cake Cut the cake into large manageable squares. Cut those squares in half horizontally. Open the squares so that the cut sides are facing up. Brush the cake with the cream sherry. Spread the sherries cake with the raspberry jam. Cut the cake into cubes. For the Fruit In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle. For the Whipped Cream Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble. Assemble the Trifle Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.
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muhammed kaashifu
[email protected]I love that this trifle can be made ahead of time. It's so convenient!
Gopal Bhandari
[email protected]This trifle is the perfect dessert for a special occasion.
Ultragamer3
[email protected]The trifle was a bit dry, but the flavors were still good.
Ajruddin Ansari
[email protected]This trifle is a bit too sweet for my taste, but it's still very enjoyable.
Liaquat afgani L
[email protected]I love that this trifle can be made with different types of cake and fruit. It's so versatile!
felicia Rouse
[email protected]This trifle is the perfect summer dessert. It's light and refreshing.
Stacey Fletter
[email protected]The trifle was a bit too rich for my taste, but it was still very good.
Stephanie Neyland
[email protected]This trifle is a bit time-consuming to make, but it's worth the effort.
Zaniii Queen
[email protected]I love that this trifle can be made ahead of time. It's so convenient!
Zacheaus
[email protected]This trifle is the perfect dessert for a special occasion.
Sydney Sekgala
[email protected]The trifle was a bit dry, but the flavors were still good.
Mahnoor Fatima
[email protected]This trifle is a bit too sweet for my taste, but it was still very enjoyable.
vathiswa mhambi
[email protected]I love how easy this trifle is to make. It's the perfect dessert for a busy weeknight.
Talal Akhtar
[email protected]This trifle is absolutely delicious! The cake is moist, the custard is creamy, and the fruit is perfectly tart.
Fouzia Bibi
[email protected]I've made this trifle many times over the years and it's always a crowd-pleaser. The combination of flavors and textures is just perfect.
Tesfay Brhane
[email protected]This was my first time making trifle and it was a huge hit with my family. The layers of cake, custard, and fruit were perfect and the trifle was so light and airy.