English Trifle
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If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl. This wonderful English Trifle is served at High Tea. Check out Linda's Afternoon Tea & High Tea Recipes. Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes this delicious English Trifle. English Trifle1 (18 1/4-ounce) package yellow cake mix* * A purchased sponge cake may be
substituted. Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). Slice one baked cake layer horizontally into two equal layers. Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top. Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight. Makes 10 to 12 servings.
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