English Trifle

 I made this for Jason when he was going to talk to the YM about his mission to Scotland.  I have never tasted real English Trifle, so I have no idea how it compares.  LOL!  It tasted good to me.  It is definitely not as sweet as American desserts, but I am assuming that would typically be true.

It is a lot of work....you have to make a merigue (to make the spongecake), a spongecake, custard and whipped cream.  So it is like making 4 desserts to make 1 dessert.  It took me a little over to 2 hours to make everything and then it needs to chill in the fridge for 2 hours.

Here is the spongecake recipe

http://www.mamaplusone.com/how-to-make-sponge-cake-from-any-cake-mix/?fbclid=IwAR0TE4FKTy9-roQJns3ihIVbVa9Rh-rxqYS3iZXakVySP0cbPEi40tbYs5Y

Here is the trifle recipe

https://www.allrecipes.com/recipe/18981/english-trifle-to-die-for/?fbclid=IwAR1RYWdMCpvCfWp-sFqAbdAVe2YkOpvli-ur3URqBupA6ISU-tukizhtM6E

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Spongecake Recipe

1. 1 Boxed Cake Mix, any flavor
2. 3 Eggs, separated
3. 1/3 Cup oil
4. 1 1/4 Cups water

Instructions

1. Beat egg whites to stiff peaks and set aside.
2. Sift boxed cake mix twice.
3. Combine cake mix, oil, and water until combined, then gently fold in egg whites.
4. Once folded together, place mix into a greased bundt pan or other pan of your choice.
5. Bake cake at 325 according to time listed on package, adding additional time as needed until cake tests done.

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Trifle Recipe

• 1 (9 inch) sponge cake, cut in cubes
• 1 cup seedless raspberry jam
• 8 ounces fresh raspberries
• 10 fluid ounces heavy cream
• 3 egg yolks
• 3 tablespoons white sugar
• 10 fluid ounces heavy cream
• 2 ounces sliced almonds

• Directions

  Instructions Checklist

  • Step 1

    Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.

  • Step 2

    Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

  • Step 3

    While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.

  • Step 4

    Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.