Old English Trifle Recipe

4.5 1 2
Old English Trifle Recipe
Old English Trifle Recipe photo by Taste of Home
Publisher Photo

Old English Trifle Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling

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

Nutritional Facts

1 cup: 333 calories, 28g fat (16g saturated fat), 158mg cholesterol, 46mg sodium, 17g carbohydrate (11g sugars, 2g fiber), 4g protein.

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

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texgp1 User ID: 8692076 241472
Reviewed Jan. 10, 2016

"I will try all the recipes you give me thank you."

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