English Trifle
A trifle is a favorite that appeals to
everyone! You can make this trifle all year round!
|
Ingredients |
|
3 cups |
milk |
750 mL |
|
1 pkg |
vanilla pudding mix* |
170 g |
|
½ cup |
jam, 3 berry or raspberry |
125 mL |
|
½ cup |
sherry or orange juice** |
125 mL |
|
1 |
angel food cake or sponge cake (10oz/300 g) |
1 |
|
4 cups |
sliced fresh fruit/berries*** |
1 L |
|
1 cup |
whipping cream |
250 mL |
|
¼ cup |
sugar |
75 mL |
|
¼ cup |
toasted slivered almonds |
75 mL |
|
|
|
| Directions |
|
Prepare pudding and set aside. Mix sherry
and jam, then lightly toss with cubed cake in a large bowl.
Layer ½ of cake cubes in trifle bowl and top with ½ fruit and
½ of the pudding. Repeat layers. Cover well and chill for a
minimum of 8 hours (maybe made up to 24 hours in advance).
Before serving, prepare whipped cream topping: In a chilled
bowl, beat together chilled whipping cream and sugar until
stiff. Add whipped cream topping to top of trifle and garnish
with almonds, glazed cherries or fresh berries.
* Cooked pudding will hold longer than
instant.
**If using orange juice, add sherry or
rum flavoring, 1-2 Tbsp.
***If fresh fruit/berries are not
available try 2-398 mL (14 oz) cans of tropical fruit salad,
well drained or any other canned fruit.
Variations:
Canned mandarin oranges or peaches and chocolate pudding
Fresh blueberries and lemon pudding
Fresh raspberries and coconut pudding |
|
Nutrient Content |
|
Per Serving: Energy: 312.3 Kcal ·
Carbohydrate: 53.0 g · Protein: 5.0 g · Fat (Total): 9.8 g
· Calcium: 149.8mg |
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