What is an Red, White and Blue Trifle Recipe? It is a cake well soaked with sherry and served with a boiled custard poured over it.
Trifle (TRI-fuhl) – The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. The English call this cake a “Tipsy Pudding.” President George Washington is said to have preferred trifles over all other desserts.
I was asked to create this Red, White and Blue Trifle for the 4th of July celebration.
Check out more of Linda’s wonderful Cake Recipes. Additional trifle recipes: Spiced Pumpkin Mousse Trifle and English Trifle.
Please check out my Old-Fashioned 4th of July Picnic menu which includes this beautiful English Red, White and Blue Trifle.
Tipsy Pudding
- 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
- Almonds, toasted and sliced
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Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use).
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In a large bowl, mix together berries and sugar; let set at room temperature for at least 30 minutes to let juices form.
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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.
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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.
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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.
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When ready to serve, decorate top with whole berries
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Makes 10 to 12 servings.
* A purchased sponge cake may be substituted.
** Fresh local strawberries may also be used.