Passover English Trifle Recipes

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• 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.
• 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.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

OLD ENGLISH TRIFLE

Steps:

• In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.

PASSOVER ENGLISH TRIFLE

Steps:

• For the ANGEL FOOD CAKE:.
• Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
• Fold in matzo meal mixture, 1/4 at a time.
• Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• Remove from oven, immediately invert pan & cool.
• For the ORANGE PUDDING:.
• Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
• Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• Cover & chill before using.
• Can be made a day ahead.
• PUT IT ALL TOGETHER:.
• Cut cake in 1-inch fingers.
• Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
• Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• Sprinkle with 1/3 cup Sherry.
• Arrange about 1/2 the sliced fruit on and around cake fingers.
• Pour over 1/2 of pudding.
• Add another layer of cake fingers.
• Sprinkle with more sherry.
• Pour over remaining pudding.
• Cover and refrigerate until fully chilled and ready to serve.
• To serve, heap remaining fruit on top of trifle and serve at once.