English Trifle Recipe

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English Trifle
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Ingredients
17
Count
Nutrition
268
Calories
Total time
40
Minutes
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Ingredients:

  • 3 tbsp sugar
  • 10 tbsp milk
  • 2 1/2 tsp cornstarch , dissolved in
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 1/8 tsp ground nutmeg
  • 1 (12 oz) purchased poundcake
  • 1/2-2/3 cup sherry wine
  • 4 (10 oz) packages frozen raspberries, thawed and thoroughly drained
  • 2 tbsp sugar
  • 1/2 tsp vanilla
  • 1/3-1/2 cup amaretto liqueur
  • 1 (12 oz) jar seedless raspberry jam

Directions:

  1. Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
  2. Spread generously with raspberry jam, being careful not to crush macaroons.
  3. For custard:.
  4. Whisk yolks in medium saucepan.
  5. Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
  6. Blend in milk, whipping cream, and cornstarch mixture.
  7. Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
  8. Remove from heat and stir until slightly cooled.
  9. Blend in vanilla and nutmeg.
  10. Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
  11. Spoon 1 1/4 cups custard over raspberry jam layer.
  12. Cover with a single layer of pound cake slices.
  13. Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
  14. Spread thin layer of raspberry jam over cake.
  15. Top with half of drained raspberries.
  16. Carefully spoon another 1 1/4 cups custard over berries.
  17. Repeat layering with remaining pound cake slices, sherry, and jam.
  18. Cover with remaining berries and carefully spread remaining custard over top.
  19. Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
  20. Place plastic wrap directly on surface of trifle and refrigerate overnight.
  21. About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
  22. Add sugar and vanilla and continue beating until stiff but not dry.
  23. Spoon over macaroons, swirling top.
  24. Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
  25. Refrigerate until serving time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 268.33 Kcal (1123 kJ)
Calories from fat 76.05 Kcal
% Daily Value*
Total Fat 8.45g 13%
Cholesterol 79.84mg 27%
Sodium 35.28mg 1%
Potassium 77.43mg 2%
Total Carbs 20.39g 7%
Sugars 7.78g 31%
Dietary Fiber 0.44g 2%
Protein 3.71g 7%
Vitamin C 1.8mg 3%
Iron 0.4mg 2%
Calcium 44mg 4%
Amount Per 100 g
Calories 303.94 Kcal (1273 kJ)
Calories from fat 86.14 Kcal
% Daily Value*
Total Fat 9.57g 13%
Cholesterol 90.44mg 27%
Sodium 39.96mg 1%
Potassium 87.71mg 2%
Total Carbs 23.09g 7%
Sugars 8.82g 31%
Dietary Fiber 0.49g 2%
Protein 4.21g 7%
Vitamin C 2.1mg 3%
Iron 0.4mg 2%
Calcium 49.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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