Brandied Eggnog Trifle

Name: Brandied Eggnog Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: English, Scottish, British, European
Ingredients: 14 servings Garnish: toasted sliced almonds; 59 milliliters brandy, divided; 946 milliliters refrigerated eggnog, divided; 2 envelopes unflavored gelatin; 454 grams frozen pound cake loaf, thawed; 1 liters sliced fresh strawberries; 237 milliliters strawberry preserves; 1 teaspoon vanilla extract; 710 milliliters frozen whipped topping, thawed and divided

The recipe Brandied Eggnog Trifle is ready in approximately 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of Scottish food. This recipe makes 14 servings with 460 calories, 13g of protein, and 21g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. A mixture of gelatin, vanillan extract, eggnog, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place 1 cup eggnog in a medium saucepan; sprinkle with gelatin.

Ingredients you will need

Gelatin

Eggnog

Equipment you will use

Sauce Pan

Let stand 1 minute. Cook over low heat, stirring gently, until gelatin completely dissolves. Stir in remaining eggnog, 2 tablespoons brandy, and vanilla.

Ingredients you will need

Gelatin

Vanilla

Brandy

Eggnog

Remove from heat. Chill until consistency of unbeaten egg white (about 15 minutes). Fold in 1 cup whipped topping; chill until mixture is softly set.

Ingredients you will need

Whipped Topping

Egg Whites

Cut pound cake into cubes; set aside.

Ingredients you will need

Pound Cake

To layer dessert in a trifle bowl, arrange enough strawberry slices, cut sides out, to go around lower edge of a 4-quart trifle bowl.

Ingredients you will need

Strawberries

Equipment you will use

Bowl

Place half of pound cake cubes in bowl; sprinkle with 1 tablespoon brandy.

Ingredients you will need

Pound Cake

Brandy

Equipment you will use

Bowl

Combine remaining strawberries and preserves. Spoon half of strawberry mixture over pound cake; top with half of eggnog mixture. Top with remaining pound cake, and sprinkle with remaining 1 tablespoon brandy. Spoon remaining strawberry mixture over pound cake; then spoon remaining eggnog mixture over strawberries.

Ingredients you will need

Strawberries

Pound Cake

Preserves

Brandy

Eggnog

Spread remaining 2 cups whipped topping over trifle. Cover and chill at least 1 hour.

Ingredients you will need

Whipped Topping

Spread

Garnish, if desired.

Variation: To serve this trifle in wine glasses, layer ingredients as directed for trifle bowl, dividing them evenly to fill the glasses. Or prepare in trifle bowl as directed, and just spoon mixture into wine glasses (this method won't be quite as neat).

Ingredients you will need

Wine

Equipment you will use

Bowl

Note: Two 16- ounce packages of frozen whole strawberries can be substituted for 5 cups fresh strawberries. Just place whole strawberries in bottom of bowl. (If you slice them, they become mushy.

Ingredients you will need

Strawberries

Equipment you will use

Bowl