STRAWBERRY TRIFLE RECIPE | ALLRECIPES
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Trifles
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 1 trifle
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, CarbohydrateContent 36.7 g, CholesterolContent 5.6 mg, FatContent 6.4 g, FiberContent 1.4 g, ProteinContent 4.4 g, SaturatedFatContent 5.6 g, SodiumContent 271 mg, SugarContent 10.8 g
CLASSIC TRIFLE RECIPE | DELICIOUS. MAGAZINE
This old-style trifle recipe is so easy to make a day ahead, and it tastes amazing. Ideal for a 70s dinner party theme. We’ve also got a similar raspberry, sherry and nut trifle recipe.
Provided by delicious. magazine
Total Time 35 minutes
Prep Time 35 minutes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Make the crème pâtissière. In a large bowl, whisk the egg yolks with the sugar until really thick and pale. Stir in the flour.
- Bring the milk and a pinch of salt to the boil in a pan, then remove from the heat. Add the vanilla seeds and vanilla pod, cover and leave to infuse for 15 minutes.
- Remove the vanilla pod and reheat the milk to boiling point, then strain into the egg mixture, stirring as you pour. Return to a cleaned-out pan and whisk over a gentle heat until boiling. Don’t worry if it goes lumpy, just keep whisking over a low heat until smooth, then allow to boil. Once smooth, cook, whisking continuously, for 2 minutes or until thickened. Remove from the heat and transfer to a bowl and cover the surface with cling film to prevent a skin forming. Set aside to cool completely.
- Slice the cake in half horizontally. Spread the bottom half with the jam, then sandwich firmly with the top half. Slice into 3cm pieces. Lay half the cake in the bottom of a 2-2.5-litre glass bowl, then drizzle with half the sherry. Whisk the crème pâtissière, and spoon half over the soaked sponge. Repeat with the remaining sponge, sherry and crème pâtissière.
- Whip the cream (see tips) until it is just starting to hold its shape and spoon onto the top of the trifle. Decorate with silver balls, angelica and glacé cherries. Chill for at least 1 hour or overnight. Take the trifle out of the fridge 30 minutes before serving to take the chill off it.
Nutrition Facts : Calories 460kcals, FatContent 26.5g (14.8g saturated), ProteinContent 7.3g, CarbohydrateContent 49g (35.7g sugar), FiberContent
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This tart looks like something you might have bought from a French patisserie, but it is so easy to make. Serve it gently warmed with a dusting of icing sugar, or top it with chocolate curls, drizzle with melted chocolate or top it with a little whipped cream and fresh summer berries. Or all three.
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