• Home
  • Dessert
  • Classic British Layered Trifle Dessert Recipe
0 0
Classic British Layered Trifle Dessert Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4 - 1/2 pint cooking sherry
50 g sliced almonds, toasted

Nutritional information

411.1
Calories
170 g
Calories From Fat
18.9 g
Total Fat
9.5 g
Saturated Fat
54.3 mg
Cholesterol
28.8 mg
Sodium
42 g
Carbs
4.9 g
Dietary Fiber
30.6 g
Sugars
3.5 g
Protein
222g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Classic British Layered Trifle Dessert Recipe

Features:
    Cuisine:

    This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an adult trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Traditional English Trifle, This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country You could call it an adult trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish – a can’t go wrong recipe For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Slice the Cake Into Slices Measuring About 3 X 2 X 1/2 Inches, or Whatever Is Convenient, and Spread Each Slice With a Little Strawberry Jam.

    2
    Done

    Layer in a Glass Dish, Leaving No Significant Gaps.

    3
    Done

    Pour Sherry Over to Soak Sponge.

    4
    Done

    Spread Frozen Raspberries Over Sponge, Followed by Sliced Peaches.

    5
    Done

    Make Up Custard, Cool Slightly and Pour Over All.

    6
    Done

    Allow to Cool in Fridge.

    7
    Done

    When Set, Whip Cream and Layer on Top of Custard.

    8
    Done

    Chill For at Least Half an Hour.

    9
    Done

    Toast the Almonds and Scatter Over.

    10
    Done

    That's It, You're Done, Serve and Enjoy!

    Avatar Of Dylan Hamilton

    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Chicken Breast With Prosciutto And Fontina
    Eleanors Fresh Fruit Salad
    next
    Eleanors Fresh Fruit Salad
    Featured Image
    previous
    Chicken Breast With Prosciutto And Fontina
    Eleanors Fresh Fruit Salad
    next
    Eleanors Fresh Fruit Salad

    Add Your Comment

    two × 4 =