Guy Pascals English Trifle Recipes

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!

Steps:

• Split the sponges in half then spread each half thinly with raspberry jam.
• Sandwich each half back together and cut into quarters.
• Place in the base of three and a half pint (2 litre) glass trifle bowl.
• Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
• Roughly crush the ratafia biscuits and sprinkle over the raspberries.
• Chill for 3-4 hours.
• Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
• Transfer to a heatproof jug and leave to infuse for 10 minutes.
• Remove the vanilla pod from the milk.
• Place the egg yolks, cornflour and sugar in a bowl and whisk together.
• Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
• Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
• Cook gently for two minutes unit the custard is a thick pouring consistency.
• Quickly pour the custard into a cold bowl to prevent further cooking.
• Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
• Set aside and leave to cool.
• Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
• Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
• Whip the remaining cream until it holds it shape.
• Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

MY BIG FAT GYPSY TRIFLE

Steps:

• Place a large trifle dish or large glass bowl onto a tray to make it easier to carry.
• Slice the pound cakes into 1/4-inch slices. Line the bottom of the dish with a few of the slices, tightly and in a single layer. Pat them down evenly with your fingers. Brush the cake with some of the liqueur, if using. Then take a few strawberries that are roughly the same size and turn one half upside down and place them on the outer edge of the cake so they are pressing up to the glass. Repeat all the way around the dish. Sprinkle some of the cookie crumbs on top of the cake to a third of the way up the strawberries.
• Put the vanilla, sugar and cream into the bowl of a mixer and whip until stiff peaks form. Spread one third of the cream on top of the cookie crumbs and smooth it down with a spoon or spatula. The cookie crumbs will stick to the spoon while spreading so I use a small knife to scrape them off. The cream should come up to just above the level of the strawberries. Stand back from your evolving masterpiece and make sure the cream is level. If it is not, use a piece of paper towel to wipe around the edge of the bowl, then sprinkle on a layer of the white chocolate.
• Repeat each layer until the bowl is full, finishing with a layer of strawberries.
• Refrigerate until ready to serve.

TRADITIONAL ENGLISH TRIFLE

Steps:

• Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
• Layer in a glass dish, leaving no significant gaps.
• Pour sherry over to soak sponge.
• Spread frozen raspberries over sponge, followed by sliced peaches.
• Make up custard, cool slightly and pour over all.
• Allow to cool in fridge.
• When set, whip cream and layer on top of custard.
• Chill for at least half an hour.
• Toast the almonds and scatter over.
• That's it, you're done, serve and enjoy!