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Full Online Book HomeLearning KitchenDesserts - Trifle - English Trifle Recipes By Angel
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Desserts - Trifle -  English Trifle Recipes By Angel Post by :joe2121 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2751

Click below to download : Desserts - Trifle - English Trifle Recipes By Angel (Format : PDF)

Desserts - Trifle - English Trifle Recipes By Angel

1 packet of trifle sponge cakes -- split in half or 1/2 packet, plus 2 ozs macaroons
Raspberry Jam
Dry Sherry
225 - 340 g / 8 - 12 ozs fresh raspberries
280mls / 1/2 pint / 10 fl ozs double cream
Toasted flaked almonds

4 tablespoons cornflour
60g / 2 ozs vanilla sugar
570ml / 1 pint / 20 fl ozs milk
2 eggs -- lightly beaten
2 tablespoons dry sherry

Sandwich together the sponges with plenty of raspberry jam. Arrange in the bottom of a glass dish. Spoon over plenty of sherry to soak the sponges. Place the fruit layer over the sponges.

To Make the Custard: Place the cornflour and the sugar in a mixing bowl and blend in 60ml / 4 tablespoons milk. Bring the rest of the milk nearly to the boil and pour over the cornflour mixture, stirring constantly.
Return the mixture to the pan and bring to a boil, stirring. Simmer for 1 minute. Remove from the heat and beat in the eggs and sherry. Leave to cool until lukewarm. Pour over the raspberries. Chill.

Whip the cream until soft peaks form. Spread over the custard. Decorate the top with toasted flaked almonds and serve.

Serves 8

Variation:Add other fresh fruits, such as bananas, peaches or strawberries.

posted by Angel 12-15-99 11:38 PM

English Trifle

3oz packet jelly crystals -- port wine flavour
2 cups boiling water
8 teaspoons custard powder
4 teaspoons caster sugar -- superfine
2 cups milk
8 oz packaged plain Madeira cake
1/2 cup sweet sherry
16 oz can sliced peaches in syrup

Whipped cream
1/2 cup flaked almonds -- toasted.

Place jelly crystals in boiling water, stir until dissolved. Pour jelly into a shallow bowl. Refrigerate until set, then cut into 3/4" cubes.

Combine custard powder, sugar and gradually stir in milk until smooth. Stir over medium heat for 5 minutes or until mixture boils and thickens. Cool. Place plastic cling-wrap over the surface to prevent a skin forming.

Cut cake into 1" cubes. Place in the base of a 6-cup capacity glass serving dish. Sprinkle sherry over cake cubes.

Drain peaches, reserving 1/2 the syrup. Brush syrup over the cake cubes. Pour 1/2 the custard over the cake. Top with the jelly cubes, chopped peaches and remaining custard. Spoon whipped cream over custard and sprinkle with toasted almonds.

Refrigerate overnight.

posted by Angel 03-31-102 11:23 PM

English Trifle

1-2 small pound/sponge Cake - 2 days old
3/4 cup Raspberry jam
2 (Half pints) whipping cream
3/4 cup Cream sherry (use a good one)
1 (10 oz) package frozen raspberries, Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle

4 Egg yolks
10 tbsp Whole milk
3 tbsp Sugar
1/4 cup Whipping cream
2 1/2 tsp Cornstarch dissolved in 2 Tb
1/2 tsp Vanilla
1/8 tsp Ground nutmeg

Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the two required for Trifle.

Assembly: In a large bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves. To serve, merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.

Makes 8 servings.

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Desserts - Trifle -  Italian Trifle Desserts - Trifle - Italian Trifle

Desserts - Trifle -  Italian Trifle
1 double sponge-cake unfilled Syrup: 2/3 cup water 11/4 tablespoons sugar 1/3 cup Marsala Custard: 3 egg yolks 1/4 cup caster sugar 6 teaspoons plain flour 1 cup milk 1 cup cream 1 teaspoon vanilla essence 28 oz can apricot halves -- drained and chopped Topping: 3 egg whites 1/4 cup sugar Cut each sponge in half horizontally. Line a 7-cup capacity container with foil or plastic wrap. Use a basin the same diameter width as the cake. To Make Syrup: Stir water and sugar in pan, over a medium heat, until sugar dissolves. Remove from heat. Add Marsala. To Make

Desserts - Trifle -  English Trifle Dessert Desserts - Trifle - English Trifle Dessert

Desserts - Trifle -  English Trifle Dessert
1 pound cake (or any kind of sponge cake) 1 small pkg. instant vanilla pudding 1 c. cream sherry strawberry or raspberry jam 1/2 pt. whipping cream chopped nuts a few glace cherries A shallow crystal bowl presents this dessert in an elegant way. If not available, use a flat, large Pyrex dish. Cut cake into slices and spread with jam. Pour sherry over and let marinate several hours. Make pudding according to instructions. Pour over cake mixture. Cool and refrigerate. Before serving, whip cream and spread over custard. Sprinkle chopped nuts over and a few cherries. Serves 8 to 10