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English Trifle

southern.chef's picture
English Trifle has a terrific taste. English Trifle gets its taste from cream sherry mixed with trifle custard and strawberries, flavored with mint leaves. English Trifle is love by many across the world.
  Angel pound cake 1
  Cream sherry 3⁄4 Cup (12 tbs), divided
  Fresh strawberries 1 1⁄2 Cup (24 tbs), hulled and halved
  Strawberry preserves 1 Cup (16 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Sifted powdered sugar 3⁄8 Cup (6 tbs) (1/4 Cup Plus 2 Tablespoons)
  Strawberries 1⁄2 Cup (8 tbs) (Fresh Cut)
  Mint leaves 4 Tablespoon

Slice Angel Pound Cake into 1/4 inch slices; trim and discard crust.
Line bottom of a 16 cup trifle bowl with one third of cake slices; sprinkle with 1/4 cup sherry.
Arrange strawberry halves, cut side out, around lower edge of bowl.
Spoon 2 cups Trifle Custard over cake slices; place half of remaining cake slices over custard.
Gently spread strawberry preserves over cake; top with remaining cake slices.
Pour remaining 1/2 cup sherry over trifle.
Spoon remaining custard on top.
Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over trifle; garnish with strawberries and mint leaves.

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English Trifle Recipe