Does anyone have a good trifle recipe?

[wakemeupwhenitsover]

I wouldn't think it would be that difficult, but all the ones I've tried have been yucky.

I've had them at teas (years ago). I though it was pound cake & creme anglaise with cherries or strawberries. The one's I've tried to make have been heavy & basically lousy.

Where am I going wrong? Any ideas?

:hi:

[Tab]

1. Trifle? Do you mean Truffle?

n/t

[housewolf]

2. Trifle Recipes

There are a few recipes at the Food Network
http://web.foodnetwork.com/food/web/searchResults?searchString=trifle&site=FOOD&searchType=Recipe

I've never made trifle but had it for dessert at Gulliver's - it was delicious! I think you're basically right - some sort of cake (sponge cake, pound cake, angel food cake, ladyfingers, etc.) with pastry cream or custard, layered with fruit but the combinations are endless.

It sounds like the problem might be with your Ceme Anglaise recipe - have you tried some different recipes?

[wakemeupwhenitsover]

3. No, I've always used the same

creme anglaise recipe. Maybe it shouldn't be pound cake? Maybe that's where I'm going wrong. I'll bet homemade ladyfingers would be better. I don't like angel food cake. For some reason it always tastes too sweet to me. I think next time I'll go with the ladyfingers or even a sponge cake.

best & :hi:

[The empressof all]

4. American Trifle-----

Gourmets---Hold your nose with this one it's quick and good.


1 Sara Lee Pound Cake
1 box Strawberry Jello(Prepared with 3 cups water and not gelled yet)
1 large box Vanilla Instant Pudding (Prepared)
1 Small Tub Cool Whip (argggggggggggggggggggggg)
1/2 pint whipping cream (Whipped)
2 tins of frozen sweetened strawberries (defrosted)
Fresh Peaches (frozen or canned well drained will work)



Slice the pound cake very thinly.

Combine the whipped Cream and the Cool Whip.


Using a tall flat bottomed bowl begin layering with the pound cake
Spoon Jello over the pound cake to moisten.
then layer Strawberries (with the strawberry juices)
Top with Pudding
layer of peaches
Then cool whip/whipped cream

Layer several layers and fridge for at least 4 hours. (You want to end with a layer of cool whip/whipped cream

I'm not a big fast food user but this is always a huge hit at family parties. It's easy and It's good. It's great with fresh fruit but the frozen and canned stuff works fine in the winter.

[Caoimhe]

5. YUM

:applause:

[politicat]

6. My great aunt's email said the secret is sherry.

Lots of it, before dessert is served. :silly:

The recipe she uses is one her Welsh husband picked out of a British paper and handed to her. Jelly of course means jello and a small wine glass is about 3 ounces.

Small plain sponge cake
1 packet raspberry jelly, made according to instructions but using two tbspn less water than recommended.
1 ripe banana, peeled and sliced
4 fresh peaches, peeled and sliced OR tin sliced peaches in fruit juice, drained
1 wine glass cream sherry
Half pint custard
284ml thick double cream
Praline and fresh raspberries for garnish (Praline I believe means toffee almonds.)

Preparation...

1Break the sponge into little pieces and sprinkle with the sherry. Place the bananas over the sponge and spoon the jelly over.

2Arrange the peaches and cover them with the custard, finishing with a thick layer of double cream.

3Allow to chill in the refrigerator for a couple of hours. Sprinkle with the crushed praline and garnish with the raspberries before serving.

[wakemeupwhenitsover]

7. That sounds good.

I think that's what I've been missing is the cream sherry.

thanks!

:hi: