Trifle (Mclellan)

This classic Mclellan Trifle is a show-stopping dessert that combines tender sponge cake, vibrant raspberry jam, and a rich, silky vanilla custard. The layers are generously soaked with sherry and brandy, creating a deep, complex flavor profile that melds beautifully as the dessert chills. Topped with whipped cream and garnished with crystallized violets or fresh fruit, it offers a delightful contrast of textures from the soft cake to the creamy custard. Perfect for special occasions or holiday gatherings, this make-ahead dessert allows the flavors to deepen over time, making it an elegant and satisfying way to end a meal.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 1017

Dietary: Vegetarian

Description

This classic Mclellan Trifle is a show-stopping dessert that combines tender sponge cake, vibrant raspberry jam, and a rich, silky vanilla custard. The layers are generously soaked with sherry and brandy, creating a deep, complex flavor profile that melds beautifully as the dessert chills. Topped with whipped cream and garnished with crystallized violets or fresh fruit, it offers a delightful contrast of textures from the soft cake to the creamy custard. Perfect for special occasions or holiday gatherings, this make-ahead dessert allows the flavors to deepen over time, making it an elegant and satisfying way to end a meal.

Directions

1
Cut the sponge cake into thick slices and spread each piece with a generous amount of raspberry jam.
2
Arrange the jam-covered cake slices on the bottom of a large glass bowl or individual glass dishes.
3
Sprinkle the slivered almonds over the cake slices.
4
Pour the brandy and sherry over the cake and almonds.
5
Allow the cake to soak in the alcohol for about 40 minutes, or up to overnight for a softer texture.
6
In a double boiler, bring the milk, 1 cup of heavy cream, and the vanilla pod to a boil.
7
Remove the mixture from heat and discard the vanilla pod.
8
In a separate bowl, mix the cornstarch, sugar, and eggs until smooth.
9
Gradually pour the warm milk and cream mixture into the egg mixture, stirring constantly.
10
Transfer the combined mixture back to the double boiler.
11
Stir continuously until the custard thickens and becomes creamy, ensuring it does not boil.
12
Let the custard cool slightly, then pour it evenly over the soaked cake layers.
13
Allow the trifle to set and cool completely.
14
Spread any remaining raspberry jam on top of the custard layer.
15
Whip the remaining 2 cups of heavy cream and spread it over the top of the trifle.
16
Decorate with citron slices, crystallized violets, or strawberry slices.
17
Refrigerate until ready to serve.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1017kcal

% Daily Value *
Total Fat 81g125%
Saturated Fat 43g215%
Cholesterol 433mg145%
Sodium 132mg6%
Total Carbohydrate 48g16%
Dietary Fiber 14g57%
Sugars 27g
Protein 22g44%

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

Read it online: https://www.chefs-mate.com/recipe/trifle-mclellan/