Traditional English Trifle
- Course Desserts & Sweets
- Prep. Time 20 mins
- Refrigeration Time 3 hrs
- Yields 10 to 12 servings
Preparation
What You Need
Instructions
Cut sponge cake into thin slices. Arrange half of the slices in the bottom of a large trifle or glass bowl. Spread with the jam and sprinkle with half of the sherry. Arrange remaining cake slices in bowl and sprinkle with remaining sherry.
Mix strawberries and raspberries together. Add 2 tbsp (30 mL) sugar to thawed berries and stir gently. Spoon over cake slices in bowl. Whip 1/2 cup (125 mL) cream until light. Fold custard into cream. Spoon custard mixture over fruit layer in bowl.
Whip remaining cream, reserved sugar and vanilla until light. Spoon or pipe over custard layer in bowl.
Chill for at least 3 hrs or overnight. Decorate with almonds and candied cherries.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 400 CaloriesProtein: 6 g
Carbohydrate: 56 g
Fat: 17 g
Fibre: 1.6 g
Sodium: 155 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
7 %
/
76 mg
Vitamin A:
20 %
Vitamin B12:
20 %
Riboflavin:
19 %
Folate:
16 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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betty douglas
December 19th, 2011
To make your trifle even tastier, after the sponge cake and sherry, make two to four cups of jello, green or red, and pour over cake. Allow to set, then carry on with the rest of the recipe. My trifle recipe came from my mum in England, and I have used it for sixty seven years at Christmas. If you make it in a proper trifle dish, it looks, and tastes delicious.LpSHZ
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