Traditional English Trifle
- Course Desserts & Sweets
- Yields 10 to 12
Preparation
What You Need
1 sponge cake 9' (23 cm) or
24 ladyfingers
2 tbsp (30 ml) strawberry or raspberry jam
1/4 cup (50 ml) sherry or orange juice, divided
1 package (300 g) frozen
unsweetened strawberries, thawed
1 package (300 g) frozen
unsweetened raspberries, thawed
1/4 cup (50 ml) sugar, divided
2 cups (500 ml) 35% Real Whipping Cream, divided
1 14 oz (398 mL) can custard
1 tsp (5 ml) vanilla
Sliced almonds, toasted
Candied red and
green cherries, quartered
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 latest tips or add one of your ownNutritional Info
Per serving
Energy: 369 Calories
Protein: 5 g
Carbohydrates: 49 g
Fat: 17 g
Fibre: 2 g
Sodium: 158 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient %DV*
Calcium: 11 % / 125 mg
Folate: 15 % / 34 mcg
Riboflavin: 18 % / 0.3 mg
B12: 18 % / 0.4 mcg
Vitamin A: 20 % / 199 mcg
*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 the recipe, in comparison with the quantity recommended.
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