English trifle

English trifle



  • Boiled Custard - 1 qt
  • slices pound cake - 2 doz
  • raspberry preserves - 1 item
  • almond macaroons, crushed - 2 doz
  • cream sherry - 1/3 c
  • whipping cream - 1 c
  • confectioners sugar - 1 Tbsp
  • blanched slivered almonds* - 1/4 c
  • Spread all pound cake slices with preserves
  • flour - 1 Tbsp
  • to 4 eggs, beaten - 3 item
  • milk - 1 qt
  • vanilla extract - 1 tsp
  • almond extract optional - 1 tsp
  • nutmeg optional - 1 item

How to make english trifle:

Prepare boiled custard, using 3 tablespoons of flour. Spread all pound cake slices with preserves. Line bottom and sides of trifle dish or glass bowl with some of pound cake. Sprinkle with macaroon crumbs and 1/3 of sherry. Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake. Cover; chill 6 to 24 hours. Whip cream with confectioners sugar. Cover Trifle with whipped cream; decorate with almonds.

*May also use sliced strawberries in Trifle and as garnish.Boiled Custard:1 c. sugar1 Tbsp. flour3 to 4 eggs, beaten1 qt. milk1 tsp. vanilla extract1 tsp. almond extract (optional) nutmeg (optional) In medium saucepan, combine sugar and flour. Beat in eggs. Gradually stir in milk. Cook over medium high heat, stirring constantly until thickened. Cook sufficiently until it is thick enough to coat metal spoon well. Never let it come to a boil. Remove from heat; stir in extracts. Cool; refrigerate. Sprinkle each serving with nutmeg. Yields 4 to 6 cups of custard. Serves 10 to 12.

Recipe categories: Desserts, Eggs/dairy, Fruit.

English trifle
Average rating: 5 of 5, total votes: 4
Cook. Time: PT57M
Total Time: PT57M

Cause of complaint:

Related ingredients:
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