TRADITIONAL SCOTTISH SHERRY TRIFLE
Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 mouthwatering trifle, 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- Pour into a dish and set aside to cool.
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
- Next add a layer of raspberries and sliced bananas.
- When quite cool, pour the custard over the layer of fruit, spreading evenly.
- Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
- Decorate with toasted almonds and/or slices of fresh soft fruit.
Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5
ENGLISH SHERRY TRIFLE
This layered dessert is best presented in a clear glass bowl. It looks very elegant but is so easy to prepare. (An adopted recipe. I have not prepared this particular version, myself, but I do love trifle.)
Provided by Julesong
Categories Dessert
Time 1h40m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
- Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
- Pour 1 cup of Sherry over cake cubes.
- Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
- Top with remaining whipped cream, and whole berries for garnish.
- Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
- In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
- Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
- Sift flour on top, fold in melted butter until blended.
- Preheat oven to 350 degrees F.
- Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.
Nutrition Facts : Calories 5527.5, Fat 238.5, SaturatedFat 136.2, Cholesterol 2108.3, Sodium 3757.8, Carbohydrate 744.8, Fiber 22.4, Sugar 481.2, Protein 85.6
SHERRY TRIFLE
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Provided by Food Network
Categories dessert
Time 1h3m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
- Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
- Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
- Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
- Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
- Garnish with fresh fruit, sprinkles or mint leaves.
- Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.
TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!
Provided by French Tart
Categories Dessert
Time 4h10m
Yield 1 Large Trifle, 8-10 serving(s)
Number Of Ingredients 15
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.
HOT FUDGE AND CHERRY TRIFLE
Provided by Food Network
Categories dessert
Time 30m
Yield 12 1/2-cup servings
Number Of Ingredients 15
Steps:
- PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
- BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
- DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.
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