Nana’s English Trifle
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Description:
This delightful trifle recipe was passed down to me by my Nana in 1953, a cherished family tradition originating from England. Nana, with her British roots, made sure to serve this tantalizing trifle every time we visited her. The recipe, carefully handed down from her mother, has stood the test of time, bringing joy to generations with its luscious layers of flavor.
Recipe Category: Dessert
Keywords: Fruit, Nuts, European, Kid Friendly, < 60 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Sherry wine |
| 1/4 | Cornstarch |
| 1/4 | Heavy whipping cream |
| 3 | Granulated sugar |
| 1 1/2 | Vanilla extract |
| 2 | Heavy whipping cream |
| 1/2 | Vanilla extract |
| 2 | Granulated sugar |
| 4 | Eggs, separated |
| 2 | Red maraschino cherries |
| 1 1/2 | Cups whipping cream |
| 1/4 | Cup almonds |
| Raspberry jam | |
| Sponge cakes | |
| Drained fruit |
Nutritional Information (per serving):
- Calories: 640.1
- Fat Content: 29.7g
- Saturated Fat Content: 16g
- Cholesterol Content: 236.5mg
- Sodium Content: 148.5mg
- Carbohydrate Content: 84.9g
- Fiber Content: 3g
- Sugar Content: 41.5g
- Protein Content: 9.4g
Recipe Instructions:
-
Prepare the Base:
- Spread raspberry jam over sponge cakes.
- Cut cakes into 1-inch square chunks and place them in the base of a 2-quart round glass bowl.
- Sprinkle with sherry, ensuring an even distribution.
- Spread the drained fruit over the sponge cake layer.
-
Prepare the Custard:
- In a double-boiler, combine milk and cornstarch in the top portion.
- Heat water in the lower boiler, then gently heat the milk mixture.
- Add cream and granulated sugar, stirring frequently until hot.
- In a small bowl, blend egg yolks with 1/2 cup of hot milk.
- Whisk the egg mixture into the remaining sauce, heating and stirring constantly until thickened.
- Remove from heat, stir in vanilla extract, and let it cool for 10 minutes.
- Spoon the custard evenly over the fruit layer.
-
Prepare the Topping:
- In a chilled mixing bowl, pour 1 1/2 cups of whipping cream.
- Using an electric mixer, beat the cream until slightly thickened.
- Add vanilla extract and continue beating for a few seconds.
- Gradually add granulated sugar, beating until the cream is thickened.
- Smooth half of the whipped cream over the surface of the trifle.
- Pipe the remaining whipped cream decoratively around the edge of the trifle.
- Garnish with red maraschino cherries and almonds for a delightful finishing touch.
-
Serve and Enjoy:
- Refrigerate the trifle until ready to serve.
- Serve chilled, savoring each spoonful of this delightful dessert that carries the warmth of family tradition and the richness of English heritage. 🍒🍰
