1 to 2 small pound or sponge
1 cake - two days old
3/4 cup raspberry jam
2 half pints whipping cream
3/4 cup cream sherry (use a good one
1 10 oz package frozen raspber
1 thawed and drained
2 recipes of custard (below)
1 chocolate drizzle not traditional
CUSTARD
4 egg yolks
10 tbsp whole milk (1/2 cup plus 2 t
3 tbsp sugar
1/4 cup whipping cream
2 1/2 tsp cornstarch dissolved in 2 tb
1/2 tsp vanilla
1/8 tsp ground nutmeg
A Recipe for
English Trifle - Guy Attwood
Never trust a dog to watch your food. |
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Time flies like an arrow. Fruit flies like a banana. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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This Recipe for English Trifle - Guy Attwood is one of thousands in the Recipes-to-go Dessert Cookbook.
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Food is an important part of a balanced diet. |
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This is a recipe for English Trifle - Guy Attwood from the recipe cookbook of Recipes-to-go (Dessert)
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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The ear tests words as the palate tastes food. |
| Job 34:3 |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This recipe was given to me by my Grandmother who came over to
America in 1895 from England. I have altered it slightly. As far as I
know it is relatively original, or as original as any type of recipe,
such as this, can be. It is not only addictive and decadent but
pretty to look at as well. This is a special occasion dessert.
Whisk yolks in a medium saucepan. Gradually add sugar, whisking until
mixture is thick and lemon colored, about 1-2 minutes. Blend in milk,
whipping cream and cornstarch mix. Place over medium low heat and
cook, stirring constantly until mixture thickens, about 3-5 minutes.
DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove from heat and stir
until slightly cooled. Blend in vanilla and nutmeg. Transfer to a
bowl and repeat process for the two required for TRIFLE.
ASSEMBLY: Whip the cream as your MaMa or Daddy taught you to do. In
your prettiest large crystal bowl (salad bowl size) place a little
less than half the whipped cream around the bottom and half way up
the sides. Break 1/2 of the cakes into bite sized pieces and drop
randomly all over the cream. Drizzle sherry over all and drop
dollops of jam and slightly less than half of the drained raspberries
over the cake. Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and raspberries as the top of
the Trifle.) Finally, completely cover the top with the remaining
whipped cream. Drizzle a little chocolate on top in any pattern you
think looks good. Add a few raspberries and stand back to receive
your raves. To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and
refrigerate.
Serves: 8
English Trifle - Guy Attwood Recipe brought to you by Recipes To-Go