Nanas English Trifle Recipes

Steps:

• Spread raspberry jam over sponge cakes.
• Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
• Sprinkle with Sherry.
• Spread drained fruit over sponge cake.
• CUSTARD---------------.
• Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
• Heat water in lower broiler, then gently heat milk mixture.
• Add cream and sugar and continue to heat until hot, stirring frequently.
• In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
• Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
• Remove from heat, stir in vanilla.
• Cool for 10 minutes.
• Spoon custard over fruit.
• Refrigerate until ready to serve.
• TOPPING---------------.
• In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
• Add vanilla extract and beat for a few seconds.
• Now add sugar gradually, beating all the while until thickened.
• Smooth half of the whipped cream over the surface of the trifle.
• Pipe remaining whipped cream decoratively around the edge of the trifle.
• Garnish with red maraschino cherries and almonds.

Steps:

• Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
• Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
• Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
• Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
• Cover and refrigerate until set (several hours).
• Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
• Cover and refrigerate for at least 2 hours.
• Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.

Steps:

• In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
• Microwave on 2 minutes, then whisk well.
• Microwave another 3-5 minutes, or until thickened.
• Stir in the vanilla.
• Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
• In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
• Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
• Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
• Layer with half of the pudding, sliced fruit, and whipped cream.
• Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
• Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.

Steps:

• Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
• Spread generously with raspberry jam, being careful not to crush macaroons.
• For custard:.
• Whisk yolks in medium saucepan.
• Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
• Blend in milk, whipping cream, and cornstarch mixture.
• Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
• Remove from heat and stir until slightly cooled.
• Blend in vanilla and nutmeg.
• Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
• Spoon 1 1/4 cups custard over raspberry jam layer.
• Cover with a single layer of pound cake slices.
• Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
• Spread thin layer of raspberry jam over cake.
• Top with half of drained raspberries.
• Carefully spoon another 1 1/4 cups custard over berries.
• Repeat layering with remaining pound cake slices, sherry, and jam.
• Cover with remaining berries and carefully spread remaining custard over top.
• Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
• Place plastic wrap directly on surface of trifle and refrigerate overnight.
• About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
• Add sugar and vanilla and continue beating until stiff but not dry.
• Spoon over macaroons, swirling top.
• Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
• Refrigerate until serving time.

Steps:

• Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
• Layer in a glass dish, leaving no significant gaps.
• Pour sherry over to soak sponge.
• Spread frozen raspberries over sponge, followed by sliced peaches.
• Make up custard, cool slightly and pour over all.
• Allow to cool in fridge.
• When set, whip cream and layer on top of custard.
• Chill for at least half an hour.
• Toast the almonds and scatter over.
• That's it, you're done, serve and enjoy!

Steps:

• Cut up large quantities of the best soft fruits available. I like strawberries, raspberries, peaches and cherries best, but blueberries are also very good. Strawberries and cherries should be halved, raspberries and blueberries left whole, and peaches should be skinned and diced into 1" chunks. Skin peaches by slashing the skin a couple of times, then dunking briefly in boiling hot water. Lift out, rinse under cold water and slip off the skins.
• Layer lady-fingers in the bottom of your trifle bowl. Douse them with as much sherry or Marsala as you see fit. They really should be moist, not dry. Then start layering your fruits.
• After the last layer of fruit, spread over the custard. I prefer to not spread it completely to the edges - leave about 1/4" and it will spread itself perfectly.
• Now unwrap and crush about 12 Amaretti cookies. Spread the crumbs evenly over the custard. Again, I tend to stop short of about 1/4" from the edge of the custard - so that the Amaretti crumbs don't fall down the sides of the trifle bowl.
• Whip the heavy cream with the Grand Marnier or brandy. Spread over the entire affair.