Thursday, December 18, 2014

Recipe of the Week: Christmas Around the World - English Trifle

Trifle is an English dessert made with thick layers of custard, whipped cream and sponge cake, which is often soaked in sherry.  The earliest use of the name trifle was for a thick cream flavored with sugar, ginger and rosewater.  The recipe was published in England in 1596 in a book called "The good huswife's Jewell" by Thomas Dawson.  Sixty years later, eggs were added and the custard was poured over alcohol soaked bread.

It is a recipe most often served after Christmas Day Lunch in England.

Recipes can be simple to complex and can include everything from blueberries and bananas to eggnog, gingerbread and Oreo cookies.






Decadent English Trifle


10 oz. sponge cake, halved and cut into thick slices
10 oz. fresh strawberries (or any other berry of your choice)
6 tbsp sweet sherry (you could also use brandy or port)
2 cups thick custard (plain vanilla pudding)
2 cups double whipping cream, softly whipped
Handful , toasted sliced almonds (or any other nuts on hand)


Line the bottom of the dish or glasses with the cake slices

Slice the berries (hang onto a few for decoration) and arrange evenly over the cake.  Press slightly with a fork to release juices.  Sprinkle with sherry.

Spoon over the custard, again in a thick layer.

Finish with a thick layer of cream, either spooned over or piped using a piping bag.

Decorate with berries and a few toasted nuts.

This trifle can be made in a large deep glass dish or into individual glasses. 
Omit sherry if serving to children (better yet, this would probably put them right to sleep)!