- Recipes Home
- Interest Groups
English Trifle Recipe
|Angel food cake/Null||10 Ounce (1 Small One)|
|Raspberry preserves/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Medium dry sherry/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Fresh fruits/Null||4 Cup (64 tbs) (Sliced Oranges; Halved Seedless Grapes; Hulled, Halved Strawberries; Raspberries; Sliced Peeled Kiwis)|
|Light custard/Null||4 Cup (64 tbs) (Null)|
|Toasted slivered almonds/Null||1⁄4 Cup (4 tbs) (For Garnish)|
|Fresh fruits/Null||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 3726 Calories from Fat 1264
% Daily Value*
Total Fat 140 g215.3%
Saturated Fat 34.9 g174.3%
Trans Fat 0 g
Cholesterol 369.7 mg
Sodium 3851 mg160.5%
Total Carbohydrates 544 g181.4%
Dietary Fiber 10 g40.1%
Sugars 251 g
Protein 88 g176.9%
Vitamin A 35.1% Vitamin C 210.8%
Calcium 103.3% Iron 5.6%
*Based on a 2000 Calorie diet
Spread preserves over one side of each strip.
Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl.
Sprinkle with half the sherry.
Arrange half the fruit over the cake layer and spoon half the custard over the fruit.
Repeat with remaining cake, sherry, fruit and custard.
Cover and refrigerate for at least 1 hour or up to 8 hours.
Just before serving, sprinkle almonds over the top and arrange fresh fruit decoratively in the center.