Skip to Content
Menu

English Trifle

  • Save Recipe
  • Prep 30 min
  • Total 3 hr 50 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream.
Updated Feb 3, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    *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.

Nutrition

360 Calories, 16g Total Fat, 6g Protein, 46g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
8g
40%
Trans Fat
1g
Cholesterol
110mg
37%
Sodium
180mg
8%
Potassium
230mg
7%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
5%
Sugars
35g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">