English Trifle Recipe
Why a gourmet? Anybody can judge how appetizing and flavorful English Trifle is. Seems like European food never lets you down. This recipe of English Trifle is one such example. I just love Dessert recipes and this dish is my only favorite amongst them. Do let me know how you've liked my English Trifle. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 layer sponge cake or 1/2 tube chiffon cake
1/3 cup raspberry preserves or currant jelly
1/3 to 1/2 cup cooking sherry
1 1 pound can apricot halves, drained
1 3 or 3 1/4 ounce package vanilla pudding
1 teaspoon vanilla
1/2 cup whipping cream, whipped
1/4 cup toasted slivered blanched almonds
Directions
Slice cake in 1/2 inch thick fingers; make into sandwiches, filling with preserves.
Place half, spoke fashion, in 1 1/2 quart serving dish.
Sprinkle on half the sherry.
Repeat with remaining cake (alternating with bottom spokes) and sherry.
Quarter the apricot halves; place atop.
Prepare pudding, following package directions, but using 3 cups milk.
Remove from heat and stir in vanilla.
While pudding is hot, pour over the dessert.
Chill well.
Before serving, center with whipped cream and nuts.
Makes 8 servings.
Place half, spoke fashion, in 1 1/2 quart serving dish.
Sprinkle on half the sherry.
Repeat with remaining cake (alternating with bottom spokes) and sherry.
Quarter the apricot halves; place atop.
Prepare pudding, following package directions, but using 3 cups milk.
Remove from heat and stir in vanilla.
While pudding is hot, pour over the dessert.
Chill well.
Before serving, center with whipped cream and nuts.
Makes 8 servings.
