English Trifle Recipe Video

To create the trifle, make the vanilla pudding and bring to room temperature. Make your whipped cream and set aside. Put apricot preserves and grand Marnier into a saucepan; mix thoroughly. Heat on medium until the preserves resemble more of a liquidy sauce. Do not boil. Cut pound cake into 1/2 inch thick slices. For the best effect, use a glass bowl or a trifle bowl, or even clear glasses to make individual servings. Start by putting a few spoonfuls of the apricot preserves sauce into the bowl. Take slices of pound cake and set into preserves in the saucepan to coat each side of cake. Lay a few pieces of cake into the bowl. (This is imperfect, just get them in there… this is not a puzzle.) On top of the cake, put a layer of pudding, about 1/2 inch. On top of the pudding, put a few handfuls of berries; push them out to the sides so you will see them through the glass. Then add a layer of whipped cream, about 1/2 inch thick. Keep repeating until you’ve met your bliss. Top with whipped cream… even a few berries and some mint leaves are gorgeous!

Mix sugar, cornstarch, and salt in a saucepan. Add in milk and eggs; heat to a boil, mixing constantly. Once to a boil, go about another minute. It should be able to thickly coat a spoon. Remove from heat; add butter and vanilla. Put pudding into a bowl and lay plastic wrap directly onto pudding top to avoid creating a skin as it cools. Cool to room temp before using in trifle. If you are in a hurry, create an ice bath to set the bowl into (be sure to put a lid on it).
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