English Trifle Recipe
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.
Ingredients
| Cake | 1 Pound | |
| 3/4 cup cream sherry, divided | ||
| 1 1/2 cups fresh strawberries, hulled and halved | ||
| Trifle Custard | ||
| Strawberry preserves | 1 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| 1/4 cup plus 2 tablespoons sifted powdered sugar | ||
| Fresh cut strawberries | ||
| Mint leaves | ||
Directions
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.
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.
Chef
