Old English Trifle Recipe

Old English Trifle Recipe photo by Taste of Home

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Loaded with cake cubes and fruit, a lovely layered trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort.—Nancy O'Connor, Glen Ridge, New Jersey

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Old English Trifle Recipe

Prep: 40 min. + chilling

Yield: 12 Servings

30 10 40

Ingredients

2 cups cubed sponge cake
5 macaroon cookies, crumbled
2 tablespoons sherry or orange juice
2 tablespoons brandy or orange juice
3 cups heavy whipping cream, divided
4 egg yolks
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup sliced peeled fresh or frozen peaches, thawed
1/2 cup sliced almonds, toasted

Directions

Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy.
In a small saucepan, heat 1-3/4 cups cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon; stir in vanilla.
Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
In a large bowl, beat remaining cream until stiff peaks form. Pipe over custard; sprinkle with almonds. Yield: 12 servings (1 cup each).

Nutritional Facts 1 cup equals 333 calories, 28 g fat (16 g saturated fat), 158 mg cholesterol, 46 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Old English Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p13