Trifle

Name: Trifle
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Cuisine: English, Scottish, British, European
Ingredients: 1 Tbsp toasted almonds; 2 Tbsps blanched almonds; 2 Tbsps brandy; 118 milliliters cream sherry; 8 egg yolks; 4 eggs; 355 milliliters flour, sifted; 237 milliliters crystallized fruits (green and red cherries, angelicas, and apricots); 2 Tbsps gelatin (to make raspberry jelly); 591 milliliters Raspberry juice (a little bit cold and warm, to make raspberry jelly); 1 of Rind lemon; 10 lychees; 591 milliliters milk; 2 Tbsps port; 10 raspberries; 2 Tbsps strawberry jam; 355 milliliters fine sugar; 10 servings Vanilla bean; 296 milliliters whipped cream

Trifle might be just the dessert you are searching for. This recipe serves 10. One portion of this dish contains roughly 11g of protein, 11g of fat, and a total of 415 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is typical of Scottish cuisine. A mixture of cream sherry, sugar, rind lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 4 hours and 30 minutes.

Instructions

Preheat oven to 375 degrees F. Make sponge cake. Beat eggs and add sugar gradually, beating until combined.

Ingredients you will need

Sponge Cake

Sugar

Egg

Equipment you will use

Oven

Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume.

Ingredients you will need

Sugar

Water

Egg

Equipment you will use

Whisk

Bowl

Remove bowl from heat and continue to whisk until cool. Fold in sifted flour and lemon rind.

Ingredients you will need

Lemon Peel

All Purpose Flour

Equipment you will use

Whisk

Bowl

Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes. Turn onto a rack to cool.

Equipment you will use

Oven

Cake Form

To make custard, heat milk with the vanilla bean until boiling. Beat yolks with remaining 1/2 cup sugar until thoroughly combined.

Ingredients you will need

Vanilla Bean

Custard

Sugar

Egg Yolk

Milk

Pour in hot milk and whisk together.

Ingredients you will need

Milk

Equipment you will use

Whisk

Place custard into saucepan on low heat and stir until thickened.

Ingredients you will need

Custard

Equipment you will use

Sauce Pan

Remove from heat, take out vanilla bean, and allow custard to cool.

Ingredients you will need

Vanilla Bean

Custard

Assemble trifle. Fill centers of lychees with raspberries.

Ingredients you will need

Raspberries

Lychee

Mix together sherry, brandy and port. Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice. Allow to cool.

Ingredients you will need

Raspberry Jelly

Raspberries

Gelatin

Brandy

Sherry

Juice

Port

Cut sponge cake in half and then cut one half into eighths.

Ingredients you will need

Sponge Cake

Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees.

Ingredients you will need

Raspberries

Lychee

Equipment you will use

Bowl

Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly.

Ingredients you will need

Raspberry Jelly

Alcohol

Place the remaining raspberry filled lichees in the center.

Ingredients you will need

Raspberries

Cut the 3 remaining pieces of cake into thin slices and lay on top - add the rest of the alcohol.

Ingredients you will need

Alcohol

Place into the refrigerator to set. When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top. Cover with the cooled custard and place in the refrigerator to set for 1 hour. Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds. Keep in the refrigerator.

Ingredients you will need

Blanched Almonds