English Trifle
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
39
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sherry2 cups
Milk (whole, 2%, or 1% fat)2 cup
Granulated Sugar1 cup
Cornstarch1 tbsp
Unsalted Butter2 cups
Heavy Cream (chilled)2 tbsps
Light Brown SugarDirections:
1
In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake
2
In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer
3
Cover tightly with plastic wrap
4
(Can be made a day in advance up to this point and is actually better if allowed to sit over night
5
) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries
6
Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes
7
Whisk the egg yolks and granulated sugar until light and fluffy
8
Add the cornstarch and whisk vigorously until no lumps remain
9
Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated
10
Whisk in the remaining hot milk mixture
11
Pour the mixture through a strainer back into the saucepan
12
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling
13
Remove from the heat and stir in the butter
14
Let cool slightly
15
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming
16
Chill at least two hours
17
(The pastry cream can be made up to 24 hours in advance
18
Refrigerate until 1 hour before using
19
) Whip the cream and brown sugar until stiff