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25 Jun 2003

BASIC TRIFLE RECIPE

BASIC TRIFLE RECIPE recipesBASIC TRIFLE RECIPE   ingredientsBASIC TRIFLE RECIPE  healthy recipesGoogle
Categories: Glass Bucket Recipes
Author: Admin

BASIC TRIFLE RECIPE

Check out the other Trifle Recipe ideas, especially the one for a Black and Orange Trifle for Halloween.

For the Custard: (or Low-Fat Custard Recipe or use packaged Instant Pudding Mix)

4 tablespoons sugar

2 tablespoons cornstarch

2 large egg yolks

2 cups milk

1 teaspoon vanilla extract
For the Trifle: (or, use Reduced-fat White Cake or an Angel Food Cake)

1, 8 x 4-inch pound cake or equal amount genoise or sponge cake (homemade or already made)

2 to 4 tablespoons marsala wine, rum or brandy (optional)

1 cup seedless strawberry jam (or raspberry) or any type

2 cups fresh strawberries (or raspberries) (optional) - rinse fruit whole, dry and then slice
For the Whipped Cream (or use Reduced Fat Whipped Cream):

1-1/2 cups heavy cream

1 tablespoon sugar
For the custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled, about 2 hours.
Assemble the trifle (same for low-fat version) Cut cake into 2 x 1-inch pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl. I have layered this dessert in individual parfait glasses. Sprinkle cake with some of the marsala; then spread a layer of raspberry jam over the cake; then scatter some of the raspberries over the jam. Pour some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
Just before serving (same for low-fat version): Make the Whipped Cream - put heavy cream and sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake.
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BASIC TRIFLE RECIPE BASIC TRIFLE RECIPE 7 out of 10 based on 3 ratings. user reviews.


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