Individual Quick English Trifle Recipes

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ENGLISH TRIFLE

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 14

Number Of Ingredients 11



English Trifle image

Steps:

  • Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  • Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
  • In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

INDIVIDUAL QUICK ENGLISH TRIFLE

Provided by Jamie Oliver

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8



Individual Quick English Trifle image

Steps:

  • Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop.
  • Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarins. Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot.

4 1/2 ounces (135 grams) raspberry gelatin
8 (1-centimeter) slices ready made sponge or Madeira cake
A good glug sweet Sherry
15 ounces (425 milliliters) ready made custard
6 ounces (175 grams) tinned mandarins
A few drops vanilla extract
1/2 pint (275 milliliters) double cream (heavy cream), lightly whipped
A small block good quality chocolate

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