English Trifle

Total Time Prep: 40 min. + chilling
Yield 12 servings (1 cup each)
Test Kitchen Approved
If you want a special dessert recipe to wow your guests, this is it. When you serve it, the only sound after that will be the scraping of spoons against bowls—and the occasional sigh of extreme satisfaction.

Ingredients

  • 2 cups cubed sponge cake
  • 5 macaroon cookies, crumbled
  • 2 tablespoons sherry or orange juice
  • 2 tablespoons brandy or orange juice
  • 3 cups heavy whipping cream, divided
  • 4 large egg yolks
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries
  • 1 cup sliced peeled fresh or frozen peaches, thawed
  • 1/2 cup sliced almonds, toasted

Directions

  1. In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
  2. Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
  3. In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.
Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey
Recipe Creator

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