Traditional
English Trifle
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This
border is the Diana Rose.
I thought it a fitting graphic for this fantastic British dessert.
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My all-time favorite dessert! It's much easier than you think.
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1 cooked "Pound Cake" or similar firm 11X15 inch sheet cake. Cut cake in half horizontally.(homemade or store bought cake)
Note* If rushed, try this shortcut: Buy about 3 packages of lady fingers (hard or soft) instead of cake and continue with spreading on jam.
STEP 2:
1/3 c. Raspberry jam Spread
with jam. Cut into l" X 4" fingers.
1\2 c.Sherry - Sprinkle well
on cake fingers.
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STEP 3: The following ingredients go in seperate bowls.
1 pack frozen, drained
Raspberries.
1 - 2 cups Coconut or Macaroon
cookie crumbs.
2 cups Instant vanilla pudding
or make vanilla custard.
1 - 2 cups Whipping cream
(or 1 cup Whip cream + 1 cup Dream Whip) |
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METHOD
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STEP 4: Compile your layers.
1. Cover bottom and sides
of bowl with cake fingers.
2. Cover with 1/3 of pudding.
3. Cover with 1/3 of cookie
crumbs.
4. Dollop 1\2 of raspberries
on top of crumbs.
5. Spread with 1/3 Whip
cream.
6. Repeat layers ending
with whipped cream.
7. Chill at least 8 hr. or overnight.
Yield: 8-12 servings.
For a crowd, use a punch bowl and double or triple recipe depending on bowl size. |
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Hint: For special
occasions - sprinkle silver balls on top.
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PASSIONATELY DELIGHTFUL!
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| Cake
and Dessert Page | Bohonsuik
Family Website |
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Graphics by Ruth Bohonsuik.
Page designed by Ruth Bohonsuik© All
rights reserved.
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