Traditional English Trifle
The cherries and jam can be substituted for any other fruit or flavor: berries, peaches, etc. Additionally, Grand Marnier is also nice to use instead of Sherry. It's all a matter of taste.
Total Steps
2
Ingredients
12
Tools Needed
7
Ingredients
- cherries or strawberries(optional)
- 1/2 ounces almonds, split
- 1/2 pints heavy cream
- 1/2 pints milk
- 1 ounces confectioners' sugar
- 2 eggs
- 1 tablespoons maraschino cherry juice
- 8 maraschino cherries
- 5 tablespoons sherry
- 1 sponge cake
- strawberry jam
- 2 ounces ladyfingers or plain biscuits
Instructions
Step 1
Slice the sponge cake into 1-inch slices. Sandwich the slices together with strawberry jam. Arrange the sandwiched cake slices in the base of a 2-pint serving dish, sprinkling the ladyfingers or plain biscuits in between. Sprinkle the sherry, chopped maraschino cherries, and maraschino cherry juice over the sponge cakes.
Step 2
Separate the eggs. In a bowl, blend together the egg yolks and confectioners' sugar. Warm the milk, then slowly pour it into the egg yolk mixture, stirring well. Return this custard mixture to a saucepan and cook over low heat, stirring constantly. Do not allow it to simmer, or it will curdle. Continue cooking until the custard is thick enough to coat the back of a wooden spoon. Remove from heat and strain the custard over the prepared sponge cakes in the serving dish and leave to set. Just before serving, whip the heavy cream with the egg whites until soft peaks form, then spread it over the trifle.