TIPSY SQUIRE(COOK'S COUNTRY)
This trifle is that most of the components can (if not should) be made in advance. Once assembled, Tipsy Squire actually improves after an overnight stay in the fridge. You'll need a 3-quart trifle dish to make this impressive dessert. Bake shops sell sponge cake in various sizes; just trim larger cakes to suit this recipe. To stale cake rounds, leave them uncovered on the counter overnight or place them on a wire rack over a baking sheet in a 200-degree oven for 3 hours. **Cook time includes the 3 + 12 hours chill time.
Provided by Coppercloud
Categories Dessert
Time 16h25m
Yield 1 Trifle, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- For the Custard:.
- Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
- When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
- For Trifle:.
- Slice each cake round in half horizontally. Brush each cut side of one cake with 1/4 cup sherry, then spread with 1/4 cup jam. Stack 2 cut sides together (resulting in jam sandwich). Repeat with second cake to make second jam sandwich. Cut each cake into 5 long slices, then cut 5 more slices crosswise. (Reserve small jam cakes for nibbling; you will need 30 to 40 of the larger jam cakes for step 3.).
- Beat cream and 1/4 cup sherry with electric mixer at medium-high speed to soft peaks. Reduce speed to low, gradually add custard, and mix well, about 1 minute. Toss macaroons with remaining 1/4 cup sherry in large bowl.
- Arrange 12 to 14 (depending on size) macaroons in single layer to cover bottom of 3-quart trifle bowl. Spoon 2 cups custard mixture evenly over macaroons. Arrange 15 to 20 jam cakes in single layer on custard. Top with 2 cups custard mixture. Repeat layering of cookies, custard mixture, jam cakes, and custard mixture once more. Arrange remaining 12 to 16 macaroons in circle midway between rim of bowl and center of trifle, so that they stick up slightly like a crown. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 2 days. When ready to serve, pile raspberries inside macaroons.
Nutrition Facts : Calories 598.2, Fat 42.2, SaturatedFat 25.7, Cholesterol 234.9, Sodium 66.6, Carbohydrate 43.6, Fiber 1.2, Sugar 29, Protein 3.7
TIPSY SQUIRE
Not being totally familiar with this dessert, I serve it straight from the oven (pound cake warm, custard at room temperature). I saw it demonstrated on the Food Network last winter and thought I would give it a go myself! I'm sure it would be equally good if custard was chilled and cake at room temperature.
Provided by SharleneW
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
- Mix sugar, flour, and beaten eggs togeter.
- Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
- Add the tempered egg mixture into the hot milk.
- Return to low heat and stir until mixture begins to thicken.
- When cool, add vanilla.
- Strain through a wire strainer to remove any lumps.
- Whip whipping chream and add sugar to taste, set aside.
- Grate fresh nutmeg and set aside (used when serving).
- For pound cake: Cream sugar and butter.
- Add egg yolks one at a time.
- Mix the flour and baking soda together.
- Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
- Beat egg whites until stiff and fold into mixture.
- Pour into greased and floured tube cake pan.
- Bake at 300°F for 1 1/2 to 1 3/4 hours.
- To serve: When cake is done, invert immediately into a glass serving bowl.
- Drizzle with Sherry.
- Pour custard over and then whipped cream.
- Top with freshly grated nutmeg.
- I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
Nutrition Facts : Calories 993.3, Fat 39.6, SaturatedFat 22.7, Cholesterol 325.5, Sodium 415.8, Carbohydrate 143.4, Fiber 1.3, Sugar 101.3, Protein 17.6
TIPSY SQUIRE
Great punch but be careful it goes down smooth and you may have some unexpected overnight guests
Provided by Carole Davis @rodeo1mom
Categories Punches
Number Of Ingredients 10
Steps:
- 12. Make the ice ring the night before. Freeze in a tupperware mold
- Mix all ingredients in punch bowl add ice ring and serve.
More about "tipsy squire recipes"
TIPSY SQUIRE | AMERICA'S TEST KITCHEN RECIPE
Web 4 tablespoons unsalted butter, cold, cut into 4 pieces 1 ½ teaspoons vanilla extract Trifle 2 (8-inch) round stale sponge cakes (each about 1 1/2 …
From americastestkitchen.com
Servings 10-12Calories 6479 per serving
From americastestkitchen.com
Servings 10-12Calories 6479 per serving
40+ SQUIRREL RECIPES FOR SMALL GAME HUNTERS - PRACTICAL SELF RELIANCE
Web Oct 10, 2018 The fact that squirrel can be a bit dry doesn’t much matter in a squirrel stew, where the rich broth helps everything stay moist and tender. Squirrel Stew with Paprika …
From practicalselfreliance.com
From practicalselfreliance.com
ASTRAY RECIPES: TIPSY SQUIRE
Web 1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. 2. Beat eggs and sugar in large bowl on high speed about 3 …
From astray.com
From astray.com
TIPSY SQUIRE RECIPE - GROUP RECIPES
Web The beauty of this trifle is that most of the components can (if not should) be made in advance. Once assembled, Tipsy Squire actually improves after an overnight stay in the fridge. You’ll need a 3-quart trifle dish to make …
From grouprecipes.com
From grouprecipes.com
EASY CUSTARD | AMERICA'S TEST KITCHEN RECIPE
Web Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds. 2. When cream mixture comes …
From americastestkitchen.com
From americastestkitchen.com
TIPSY SQUIRE RECIPE | EAT YOUR BOOKS
Web Save this Tipsy squire recipe and more from America's Best Lost Recipes: More Than 100 Heirloom Recipes Too Good to Forget to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
TIPSY SQUIRE RECIPES
Web - 1 quart milk - 1 cup sugar - 2 teaspoons plain flour - 4 eggs - 1/2 teaspoon vanilla - 1 cup butter - 3 cups sugar - 6 eggs - 3 cups flour (sifted twice)
From familyoven.com
From familyoven.com
THE DAILY MEAL
TIPSY SQUIRE - BIGOVEN
Web 1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. 2. Beat eggs and sugar in large bowl on high speed about 3 …
From bigoven.com
From bigoven.com
SHERRY CAKE AND CUSTARD SAUCE RECIPE - PILLSBURY.COM
Web Tipsy squire, also called tipsy parson or tipsy pudding, was a favorite colonial dessert. The old English recipe called for wine or brandy-soaked sponge cake sprinkled with almonds and layered with custard or …
From pillsbury.com
From pillsbury.com
TIPSY SQUIRE RECIPE | RECIPELAND
Web Heat oven to 350℉ (180℃). Line bottom of square pan with waxed paper. Mix flour and baking powder; reserve. Beat eggs and sugar in large bowl on high speed. Beat in milk …
From recipeland.com
From recipeland.com
TIPSY SQUIRE | NATURALLY SAVVY
Web Tipsy Squire For Custard: Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs togeter. Remove milk from heat and stir 1 ladle full into the …
From naturallysavvy.com
From naturallysavvy.com
CHRISTIANA CAMPBELL'S TAVERN TIPSY SQUIRE RECIPE | EAT YOUR BOOKS
Web Save this Christiana Campbell's Tavern tipsy squire recipe and more from The Williamsburg Cookbook: Traditional and Contemporary Recipes Adapted from the …
From eatyourbooks.com
From eatyourbooks.com
TIPSY SQUIRE RECIPE | EAT YOUR BOOKS
Web Save this Tipsy Squire recipe and more from The Best of America's Test Kitchen 2007: The Year's Best Recipes From America's Most Trusted Test Kitchen to your own online …
From eatyourbooks.com
From eatyourbooks.com
THE STRAUSS FAMILYS TIPSY SQUIRE PUDDING - BIGOVEN
Web Line bowl with ladyfingers on bottom and sides in a single layer and set aside. Reserve remaining ladyfingers. In a medium-size bowl, soak almonds and raisins in 2 tablespoons …
From bigoven.com
From bigoven.com
TIPSY SQUIRE RECIPE | EAT YOUR BOOKS
Web Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, …
From eatyourbooks.com
From eatyourbooks.com
TIPSY SQUIRE RECIPE | EAT YOUR BOOKS
Web Save this Tipsy squire recipe and more from Cook's Country Best Potluck Recipes: More Than 100 Homestyle American Favorites to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
TIPSY SQUIRE TRIFLE RECIPE | EAT YOUR BOOKS
Web Tipsy squire trifle from Cheryl Day's Treasury of Southern Baking (page 329) by Cheryl Day. Shopping List; Ingredients; Notes (0) Reviews (0) ... If the recipe is available online …
From eatyourbooks.com
From eatyourbooks.com
TIPSY SQUIRE RECIPE
Web Prep: 45m Ingredients. 3 cups sugar; 6 eggs; 1/4-1/2 cup sherry wine; 2 teaspoons plain flour; 1 cup sour cream; 1 quart milk; 3 cups flour (sifted twice) 4 eggs
From familyoven.com
From familyoven.com
You'll also love