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Old English Trifle Recipe

Old English Trifle Recipe

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
TOTAL TIME: Prep: 40 min. + chilling YIELD:12 servings

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

  • 1. Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy.
  • 2. 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.
  • 3. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
  • 4. 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.