english trifle recipe

English Trifle Recipe:

yellow cake mix

raspberry jam, (divided**)

(29-ounce) can peaches, (sliced and drained (reserve juice))

sherry (or brandy, divided (optional)***)

vanilla pudding mix ((not instant))

milk

whipping cream, (sweetened)

Almonds, (sliced and toasted)

Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). &nbsp;One baked cake layer horizontally cut into two equal layers.

Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. &nbsp;Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. &nbsp;Pour 1/4 cup sherry or brandy over the top, as evenly as possible. &nbsp;

Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.

Prepare the vanilla pudding according to package directions, using the 3 cups of milk. &nbsp;Pour hot pudding over the top of the cake; let cool. &nbsp;When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.

Makes 10 to 12 servings.&nbsp;

Impress your guests with this stunning and delicious English trifle! Made with angel food cake soaked in sherry and jam, custard, and whipped cream, this layered dessert is always a crowd pleaser! Perfect to serve on Christmas, or for those other special occasions!

English Trifle Recipe

5% light cream

tapioca starch

white sugar

vanilla extract

35% whipping cream

icing sugar

layer sponge cake ((can be store-bought or homemade))

strawberry jam (seedless)

sherry

strawberries

almonds

First make the custard layer. In a medium sized bowl, beat the egg yolks until light, creamy and pale yellow.

Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat.

Dribble the hot milk a few drops at a time into the beaten egg yolks in the bowl, beating the egg yolk mixture constantly. Add the hot milk VERY slowly initially to help temper the eggs. Once you’ve dribbled in a bit of milk, you can gradually add more, whisking constantly until all of the milk mixture has been added to the egg yolks.

Add the mixture back to the saucepan and heat the mixture without letting it boil, until it reaches 185 degrees F, and has thickened enough to coat the spoon. Transfer the mixture to a bowl. Cover and refrigerate until well chilled.

Meanwhile, using a beater or electric stand mixer, whip 2 cups of whipping cream with icing sugar until light and fluffy.

Next, using a serrated knife, cut the sponge cake into finger-length pieces. Quickly dip one side of the sponge cake pieces in the sherry and spread the other side with the jam.

Place half of the sponge cake fingers, with the jam side down, in the bottom of a deep cut glass bowl or trifle bowl. Cover evenly with half the custard. Cover custard with half the whipped cream.

Repeat, making a second layer on top of the first layer. Top with fresh sliced strawberries or raspberries and a sprinkle of toasted almonds, if desired. Refrigerate for at least 12 hours.

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English Trifle Recipe

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English Trifle Recipe:

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