Trifle Recipe

Trifle
submitted by aggregator at ifood.tv

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Sponge cake1 (Day-Old Cake, Made With 3 Eggs)
 Jam3 Tablespoon (Strawberry Or Raspberry)
 Sherry6 Tablespoon
 Brandy2 Tablespoon
 Cream575 Milliliter (2 1/2 Cups)
 Vanilla bean1
 Whole eggs2
 Egg yolks2
 Sugar3 Tablespoon
 Cornstarch1 Tablespoon
 Whipping cream250 Milliliter (1 Cup)
 Vanilla extract3 Drop
 Macaroons3 (Miniature)
 Toasted flaked almonds1 Tablespoon

Nutrition Facts

Serving size

Calories 1208 Calories from Fat 318

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 25.8 g128.9%

Trans Fat 0 g

Cholesterol 336 mg

Sodium 630.8 mg26.3%

Total Carbohydrates 178 g59.5%

Dietary Fiber 2 g8%

Sugars 91.3 g

Protein 14 g27.6%

Vitamin A 10.9% Vitamin C 1.6%

Calcium 44.5% Iron 14.7%

*Based on a 2000 Calorie diet

Directions

Split the sponge cake in half and cut into pieces.
Sandwich the pieces of cake with jam and put them in a glass bowl.
Mix the sherry and brandy together and pour the mixture over the sponge.
Cover the bowl and set it aside for 1 hour.
Meanwhile, make the custard.
Put the cream and vanilla bean in a saucepan and bring to just under boiling point.
Remove the pan from the heat, leave for 15 minutes and strain.
Beat the eggs and egg yolks with 2 tablespoons of the sugar and the cornstarch in a bowl.
Pour in the cream, beating constantly.
Put the bowl over a saucepan of barely simmering water and cook, stirring, until the custard is very thick and smooth.
Taste it and add more sugar if necessary.
Pour the hot custard over the sponge and let cool.
When cool, cover the bowl and put it in the refrigerator until well chilled.
Whip the whipping cream in a bowl with half the remaining sugar.
Taste the cream and add the rest of the sugar if necessary.
Mix in a few drops of vanilla extract.
Spread the cream over the custard and decorate the top with the macaroons and almonds.
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