How to real good triffle?!
3 tablespoons cornstarch
2 eggs
2 cups low-fat milk
1 teaspoon real vanilla extract
1 poundcake or 1 package ladyfingers, sliced
raspberries or strawberry jam or jelly
1/3 cup sherry wine or orange juice (I prefer the sherry)
1/3 cup raspberries (optional) or strawberry syrup (optional)
1/4 dozen sliced toasted almonds
fresh raspberries
strawberries
1 cup heavy cream, whipped
In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
Microwave on 2 minutes, then whisk well.
Microwave another 3-5 minutes, or until thickened.
Stir in the vanilla.
Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
Layer with half of the pudding, sliced fruit, and whipped cream.
Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.
Answers: 1/3 cup sugar
3 tablespoons cornstarch
2 eggs
2 cups low-fat milk
1 teaspoon real vanilla extract
1 poundcake or 1 package ladyfingers, sliced
raspberries or strawberry jam or jelly
1/3 cup sherry wine or orange juice (I prefer the sherry)
1/3 cup raspberries (optional) or strawberry syrup (optional)
1/4 dozen sliced toasted almonds
fresh raspberries
strawberries
1 cup heavy cream, whipped
In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
Microwave on 2 minutes, then whisk well.
Microwave another 3-5 minutes, or until thickened.
Stir in the vanilla.
Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
Layer with half of the pudding, sliced fruit, and whipped cream.
Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.
See the Friends episode where Rachel makes one, I would suggest you leave out the minced beef though
Buy a packet of Birds trifle mix & follow the instructions. It's what I do.
If you mean trifle, just take out a glass dish and put these ingredients in layers:
- sponge or pound cake (plain)
- LOTS of booze to soak the cake. I use Framboise or Grand Marnier, but sherry is traditional and tastes quite nice.
- Fruit - I use raspberries, slightly mashed, because I think they taste best.
- Yellow vanilla custard - just buy a box if you don't have a recipe
- Vanilla whipped cream
- Repeat once more
Traditional English trifle recipe:
First layer: Boudoir biscuits spread with jam and soaked in sweet sherry
Second layer: Fruit
Third layer: Custard, homemade best, but ready made could do.
Fourth layer: Whipped Cream with slivered almonds sprinkled over it.
Never under any circunstance use jelly, that is not part of a traditional trifle. It's been used to substitute the fruit layer as it's cheaper, hence the name of "Poor man's trifle" to those made with jelly.
Boudoir fingers broken up for the base, or slightly stale plain cake. Tinned strawberries, sliced bananas, custard (homemade preferably, a little on the thick side or tinned) Whipped cream.
If you want you can pour sherry over the boudoir fingers. ( i don't, prefer my alcohol in a glass)
I know loads of people have answered but...
Ingredients
1 (4 serv) instant vanilla pudding
1 (14 oz) can Sweetened Condensed Milk
1/2 cup milk
1 block cream cheese
1/2 pint whipping cream, whipped
1 Sara Lee Pound Cake, cubed
1 pint (fresh or frozen) strawberries
1 small jar All Fruit or Fruit Preserves
1 (3 oz) pkg slivered almonds, toasted
Cooking Instructions
Mix pudding with sweetened condensed milk on medium speed. Add milk, then add block of cream cheese and mix on high speed until well combined.
In separate bowl, whip whipping cream at high speed until cream is stiff. Then add cream by folding into pudding mixture. Place slivered almonds on a baking sheet and place in oven on 350 F to toast.
Place cubed pound cake on bottom of trifle dish or glass bowl. Layer cake, jam or preserves, strawberries, and pudding mixture (about twice) ending with the pudding mixture on top.
Top with toasted almonds and garnish with a fanned strawberry.
Some of those Ingrediants may not be found around the UK, but you can buy similar products.
Traditional English trifle
Serves 8
Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Ingredients
For the madeira cake
85g/3oz butter, at room temperature
85g/3oz caster sugar
2 medium eggs
125g/4? oz self-raising flour
3 tbsp full-cream milk
? lemon, finely grated zest only
For the topping
330ml/10 fl oz full cream milk
750ml/1? pints double cream
6 large egg yolks
1 rounded tbsp cornflour
4 tbsp caster sugar
4 tbsp good-quality raspberry jam
6 tbsp Oloroso (sweet) sherry
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease a 450g/1 lb loaf tin, line the base with greaseproof paper and grease the paper.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
3. Sift over the flour and gently fold it in, with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
4. Spoon the mixture into the prepared tin, level the top and bake for 30-45 minutes until a skewer inserted in the centre comes out clean.
5. Cool in the tin for ten minutes then turn out on to a wire rack and leave to cool completely. The cake can be made up to four days in advance and kept tightly wrapped in clingfilm.
6. For the custard, bring the milk and 300ml/10fl oz of the cream to the boil in a non-stick pan. Beat the egg yolks, cornflour and sugar together in a bowl, then gradually whisk in the hot milk and cream.
7. Return the mixture to the pan and cook over a low heat, stirring constantly, for about ten minutes, until the mixture has thickened enough to coat the back of a spoon. Take care not to let it boil as it will curdle.
8. Transfer the custard to a bowl and leave to cool.
9. Cut the madeira cake into slices one centimetre (half an inch) thick and arrange a single layer over the base of the bowl. Spread the layer with two tablespoons of raspberry jam and lay another layer of cake on top (you might not need to use all the cake).
10. Spread the second layer with another two tablespoons of raspberry jam and sprinkle over the sherry.
11. Pour the custard over the cake, cover with clingfilm and chill for at least three hours.
12. Whip the remaining cream into soft peaks. Uncover the trifle, spoon over the cream and return it to the fridge until you are ready to serve.