Still searching for what to cook ?

Name: Trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 9 inch Sponge cake layer; 3/4 cup Dry sherry; 2 pkgs Frozen raspberries; 2 pkgs Frozen peaches; Custard sauce chilled; 2 Egg whites; 1 cup Heavy cream; 1 tbsp Sugar; 1/2 cup Almonds toasted & slivered; 2 cups Milk; 6 Egg yolks; 1/4 cup Sugar; pinch Salt; 1 tsp Vanilla extract

Find the most delicious recipes here

INGREDIENTS

9 inch Sponge cake layer
3/4 cup Dry sherry
2 pkgs Frozen raspberries
2 pkgs Frozen peaches
Custard sauce ; chilled
2 Egg whites
1 cup Heavy cream
1 tbsp Sugar
1/2 cup Almonds ; toasted & slivered
2 cups Milk
6 Egg yolks
1/4 cup Sugar
pinch Salt
1 tsp Vanilla extract

INSTRUCTIONS

Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve.

CUSTARD SAUCE

Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating wit a fork, and then stir into the rest of the milk. Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon. Pour the custard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle.

NOTES

Alert editor

Trifle

9 inch Sponge cake layer
3/4 cup Dry sherry
2 pkgs Frozen raspberries
2 pkgs Frozen peaches
 Custard sauce chilled
2 Egg whites
1 cup Heavy cream
1 tbsp Sugar
1/2 cup Almonds toasted & slivered
2 cups Milk
6 Egg yolks
1/4 cup Sugar
 pinch Salt
1 tsp Vanilla extract

Thaw and drain fruit.  Slice sponge cake into three thin layers.  Place one layer in the bottom of a serving bowl.  It should be flat-bottomed and about 10 inches across and five inches deep.  If you have one of glass, use it because the layers of the trifle look very pretty.  Sprinkle the cake layer with one-quarter cup sherry.  Spread about 1 third of the raspberries and peach slices on top.  Pour one-third of the custard over the fruit.  Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish.  To make the topping, beat egg white until stiff and in a separate bowl, whip cream.  Stir sugar into cream and gently fold in beaten egg white.  Mound cream and egg white mixture over the top of the trifle.  Garnish with raspberries and toasted almonds.  Refrigerate until ready to serve.

CUSTARD SAUCE

Scald milk in a double boiler.  Meanwhile, beat egg yolks and add sugar and salt.  Pour a little hot milk into the egg yolk mixture, beating wit a fork, and then stir into the rest of the milk.  Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon.  Pour the custard into a bowl and stir in the vanilla.  Cover and refrigerate for one hour or until thickened before adding to trifle.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (690g)
Recipe Makes: 1 Servings

Calories: 1419
Calories from Fat: 903 (64%)

Amt Per Serving		% DV

	Total Fat 100.3g	134 %
	Saturated Fat 40.7g	204 %
	Monounsaturated Fat 42.1g
	Polyunsanturated Fat 12.5g
Cholesterol 1431.5mg		440 %
Sodium 17711.9mg		611 %
Potassium 1049.4mg		28 %
Total Carbohydrate 46.3g		14 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 39.6g
Protein 41.7g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1419

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe