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English Trifle

Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream.

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  • Prep Time 30 min
  • Total Time 3 hr 50 min
  • Servings 10

Ingredients

1/2
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
3
cups whole or 2% milk
1/2
cup dry sherry or other dry white wine or white grape juice
3
large egg yolks, beaten
3
tablespoons butter or margarine, softened
1
tablespoon vanilla
2
packages (3 oz each) ladyfingers (24 ladyfingers)*
1/2
cup strawberry preserves
1
pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen sliced strawberries, thawed, drained
1
cup cold heavy whipping cream
2
tablespoons sugar
2
tablespoons slivered almonds, toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 3-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. 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; refrigerate about 3 hours or until chilled.
  • 3 Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover; refrigerate.
  • 4 In chilled large deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over dessert. Sprinkle with almonds. Cover; refrigerate until serving. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

For 5 grams of fat and 265 calories per serving, use fat-free (skim) milk for the milk, substitute 1/4 cup fat-free egg product for the egg yolks and decrease butter to 1 tablespoon. Omit whipping cream and 2 tablespoons sugar; substitute 2 cups fat-free frozen (thawed) whipped topping.

*2 packages (10.75-oz each) frozen (thawed) pound cake can be substituted for the ladyfingers. Place each pound cake on its side; carefully cut each into 3 lengthwise slices (to total 6 slices). Cut each of the 6 slices into 4 slices (to total 24 slices). Brush one side of each slice with preserves and layer as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
110mg
110%;
Sodium
180mg
180%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
10%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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