Indulge your taste buds with the sumptuous delight of Guy Attwood’s English Trifle, a cherished family recipe passed down through generations. This delectable dessert, featured on lovewithrecipes.com, is a true culinary gem that captures the essence of tradition and flavor in every layer. With a CookTime of 4 hours and 7 minutes, PrepTime of 1 hour and 35 minutes, and a TotalTime of 5 hours and 42 minutes, this English Trifle is a labor of love that promises to elevate any special occasion.
English Trifle by Guy Attwood
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Sugar |
| 20 | Cornstarch |
| 6 | Vanilla |
| 1/2 | Nutmeg |
| 5 | Cream Sherry |
| 1 | Frozen Raspberries |
| 1/4 | Whipping Cream |
| 1 | Egg Yolks |
| 1 – 2 | Whole Milk |
| 3/4 | Jam |
| 3/4 | Cake (baked and cooled) |
Nutritional Information (per serving):
- Calories: 674
- Fat Content: 40.4g
- Saturated Fat Content: 23.6g
- Cholesterol Content: 377.3mg
- Sodium Content: 212mg
- Carbohydrate Content: 66.7g
- Fiber Content: 2.1g
- Sugar Content: 35.7g
- Protein Content: 7.6g
Aggregated Rating: 5 stars
Review Count: 3
Description:
This treasured recipe, bestowed upon us by Guy Attwood’s grandmother, who journeyed from England to America in 1895, carries the essence of a bygone era. While Guy has added his own touch to it, the recipe remains a testament to its original charm—a dessert that is not only addictive and decadent but also a visual delight, making it the perfect indulgence for special occasions.
Instructions:
- Begin by whisking egg yolks in a medium saucepan until thick and lemon-colored.
- Gradually add sugar, continuing to whisk for 1-2 minutes until the mixture achieves the desired consistency.
- Blend in whole milk, whipping cream, and cornstarch, creating a smooth mixture.
- Cook the mixture over medium-low heat, stirring constantly, until it thickens (3-5 minutes). Avoid boiling to prevent separation.
- Remove from heat, let it cool slightly, and then stir in vanilla and nutmeg.
- Transfer the custard to a bowl and repeat the process to make a second batch for the trifle.
Assembly:
- Whisk the cream until it reaches the perfect consistency, following the guidance of your MaMa or Daddy.
- In a large crystal bowl (salad bowl size), spread slightly less than half of the whipped cream around the bottom and halfway up the sides.
- Break half of the cakes into bite-sized pieces, scattering them randomly over the cream.
- Drizzle sherry over the cake, followed by dollops of jam and slightly less than half of the drained raspberries.
- Pour half of the thick but liquid custard over the layers.
- Repeat the process for the next layer, reserving some raspberries for the top.
- Aim to finish with a layer of jam and raspberries at the top of the trifle.
- Cover the entire top with the remaining whipped cream, creating a luscious finish.
- Drizzle chocolate on top in any pattern that appeals to your aesthetic sense.
- Garnish with a few raspberries, step back, and prepare to receive raves.
To serve, simply scoop down and plate this masterpiece on a pretty dish. Keep in mind that the trifle is best made approximately 4 hours before serving, ensuring its flavors meld to perfection. Cover with plastic wrap and refrigerate until it’s time to unveil this extraordinary English Trifle. Embrace the tradition, savor the layers, and create a memorable culinary experience with Guy Attwood’s English Trifle.
