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Trifle 2

Trifle 2 recipe image
This International dessert features Inch sponge cake layer, Dry sherry, Frozen raspberries, Frozen peaches. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 278.3
Dietary: Gluten-free
Description
This International dessert features Inch sponge cake layer, Dry sherry, Frozen raspberries, Frozen peaches. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Inch sponge cake layer
  • 3/4 cup Dry sherry
  • 2 package Frozen raspberries
  • 2 package Frozen peaches
Directions
  1. 1
    Chilled custard sauce 2 Egg whites 1 c Heavy
  2. 2
    cream 1 tb Sugar 1/2 c Toasted slivered almonds Custard Sauce 2 c Milk 6 Egg yolks 1/4 c Sugar Pinch of salt 1 ts Vanilla extract This is a wonderful recipe.
  3. 3
    It calls for frozen fruit, but I don't see why you couldn't substitute fresh fruit if available.
  4. 4
    Thaw and drain fruit.
  5. 5
    Slice sponge cake into three thin layers.
  6. 6
    Place one layer in the bottom of a serving bowl.
  7. 7
    It should be flat-bottomed and about 10 inches across and five inches deep.
  8. 8
    If you have one of glass, use it because the layers of the trifle look very pretty.
  9. 9
    Sprinkle the cake layer with one-quarter cup sherry.
  10. 10
    Spread about 1 third of the raspberries and peach slices on top.
  11. 11
    Pour one-third of the custard over the fruit.
  12. 12
    Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish.
  13. 13
    To make the topping, beat egg white until stiff and in a separate bowl, whip cream.
  14. 14
    Stir sugar into cream and gently fold in beaten egg white.
  15. 15
    Mound cream and egg white mixture over the top of the trifle.
  16. 16
    Garnish with raspberries and toasted almonds.
  17. 17
    Refrigerate until ready to serve.
  18. 18
    Custard Sauce: Scald milk in a double boiler.
  19. 19
    Meanwhile, beat egg yolks and add sugar and salt.
  20. 20
    Pour a little hot milk into the egg yolk mixture, beating with a fork, and then
  21. 21
    stir into the
  22. 22
    rest of the milk.
  23. 23
    Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon.
  24. 24
    Pour the cutard into a bowl and stir in the vanilla.
  25. 25
    Cover and refrigerate for one hour or until thickened before adding to trifle

Nutrition Facts

Servings 1

Amount Per Serving
Calories 278.3kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 280.8mg12%
Total Carbohydrate 58.6g20%
Dietary Fiber 4.2g17%
Sugars 3.8g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, cake, dessert, dry, frozen, inch, international, layer, peaches, raspberries, sherry, simmering, sponge, title, trifle, vegan
Read it online: https://www.chefs-mate.com/recipe/trifle-2/