English Trifle

Name: English Trifle
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 59 milliliters cornstarch; 6 egg yolks; 158 milliliters granulated sugar; 473 milliliters chilled heavy cream; 2 Tbsps light brown sugar; 473 milliliters whole, 2%, or 1% fat milk; 118 milliliters nuts ground with 1/2 cup sugar; 1 liters pound cake scraps and crumbs; 59 milliliters sherry or orange flavored liqueur; 237 milliliters simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature); 2 pints strawberries, cut up tossed with 1/4 of cup sugar; 1 Tbsp unsalted butter; 1 vanilla bean split lengthwise

English Trifle might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 622 calories, 8g of protein, and 29g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of strawberries, vanilla bean lengthwise, sherry, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.

Ingredients you will need

Simple Syrup

Liquor

Equipment you will use

Bowl

In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.

Ingredients you will need

Whipped Cream

Pastry Cream

Strawberries

Brown Sugar

Vanilla

Fruit

Nuts

Wrap

Equipment you will use

Plastic Wrap

Bowl

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes.

Ingredients you will need

Vanilla Bean

Sauce

Milk

Equipment you will use

Sauce Pan

Whisk the egg yolks and granulated sugar until light and fluffy.

Ingredients you will need

Granulated Sugar

Egg Yolk

Equipment you will use

Whisk

Add the cornstarch and whisk vigorously until no lumps remain.

Ingredients you will need

Corn Starch

Equipment you will use

Whisk

Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Whisk in the remaining hot milk mixture.

Ingredients you will need

Milk

Equipment you will use

Whisk

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Equipment you will use

Whisk

Sauce Pan

Sieve

Remove from the heat and stir in the butter.

Ingredients you will need

Butter

Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Whip the cream and brown sugar until stiff.

Ingredients you will need

Brown Sugar

Cream