Old English Trifle
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 12 servings (1 cup each).
Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey
Ingredients
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2 cups cubed sponge cake
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5 macaroon cookies, crumbled
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2 tablespoons sherry or orange juice
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2 tablespoons brandy or orange juice
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3 cups heavy whipping cream, divided
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4 large egg yolks
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2 tablespoons sugar
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1/4 teaspoon vanilla extract
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1 cup fresh raspberries
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1 cup sliced fresh strawberries
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1 cup sliced peeled fresh or frozen peaches, thawed
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1/2 cup sliced almonds, toasted
Directions
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1.
In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
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2.
Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
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3.
In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.
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