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Cook'n with Betty Crocker 
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English Trifle |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best English Trifle recipe on the web!!Prep: 30 min; Cook: 20 min; Chill: 3 hr Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream. ___ cup sugar _ tablespoons cornstarch ___ teaspoon salt _ cups milk ___ cup dry sherry or other dry-white-wine or white-grape juice _ large eggs yolks, beaten _ tablespoons butter or stick margarine 1 tablespoon vanilla extract _ (3-ounce) packages lady fingers (24) ___ cup strawberry preserves _ pint (2 cups) strawberries, sliced or 1 package (10 ounces) frozen, sliced strawberries, thawed and drained _ cup whipping cream (heavy) _ tablespoons sugar _ tablespoons slivered almonds, toasted 1. Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. 2. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate about 3 hours or until chilled. 3. Split ladyfingers horizontally in half. Spread cut sides with preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease lady-fingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate. 4. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over dessert. Sprinkle with almonds. Refrigerate until serving. Store covered in refrigerator. *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Serving Calories 350 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 110mg; Sodium 180mg; Carbohydrate 47g (Dietary Fiber 1g); Protein 6g % DAILY VALUE: Vitamin A 14%; Vitamin C 34%; Calcium 12%; Iron 6% DIET EXCHANGES: Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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