What is an English trifle? It is a cake well
soaked with sherry and served with a boiled custard poured over it. The
English call this cake a "Tipsy Pudding." George Washington is said to have
preferred trifle over all other desserts.
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.
Check out more of Linda's wonderful
Cake Recipes. Additional trifle recipes:
Spiced Pumpkin Mousse Trifle and
English Trifle.
Don't forget to check out my
Old-Fashioned 4th of July Picnic menu which includes this beautiful Red, White and Blue Trifle.
Red, White and Blue Trifle
Recipe Type:
Cake,
Puddings
Yields: 10 to 12 servings
Prep time: 20 min
Ingredients:
1 (18 1/4-ounce) package yellow cake mix*
3 cups fresh raspberries and blueberries, divided**
2 tablespoons granulated
sugar
1 cup raspberry jam, divided
1/2 cup sherry or brandy, divided (optional)
1 (6-serving size) vanilla pudding mix (not instant)
3 cups milk
2 cups sweetened
whipped cream
Sliced toasted almonds
* A purchased sponge cake may be substituted.
** Fresh local strawberries may also be used.
Preparation:
Prepare the yellow cake according to package directions
using a 9-inch cake pan (reserve one layer for another use).
In a large bowl, mix together berries and sugar; let
set at room temperature for at least 30 minutes to let juices form.
Slice one baked cake layer horizontally into two equal layers. Place one sliced cake layer into a trifle dish or a large glass
bowl with straight sides; cover with 1/2 cup raspberry jam and 1/2 of the berries and juice.
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 raspberry
jam, berries, and berry juice; pour remaining sherry or brandy over the top.
Prepare the vanilla pudding according to package
directions, using only 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. When ready to serve, decorate top with whole berries
Makes 10 to 12 servings.
