Episode: Trifle
Print
Trifle
Total:
4 hr 30 min
Prep:
3 hr 30 min
Cook:
1 hr
Yield:
10 servings
Level:
Easy
Total:
4 hr 30 min
Prep:
3 hr 30 min
Cook:
1 hr
Yield:
10 servings
Level:
Easy

Ingredients

  • 4 eggs
  • 1 1/2 cups fine sugar
  • 1 1/2 cups flour, sifted
  • Rind of 1/2 lemon
  • 2 1/2 cups milk
  • Vanilla bean
  • 8 egg yolks
  • 10 lychees
  • 10 raspberries
  • 1/2 cup cream sherry
  • 2 tablespoons brandy
  • 2 tablespoons port
  • 1 1/2 tablespoons gelatin (to make raspberry jelly)
  • Raspberry juice (a little bit cold and 2 1/2 cups warm, to make raspberry jelly)
  • 2 tablespoons strawberry jam
  • 2 tablespoons blanched almonds
  • 1 1/4 cups whipped cream
  • 1 cup crystallized fruits (green and red cherries, angelicas, and apricots)
  • 1 tablespoon toasted almonds

Directions

Preheat oven to 375 degrees F. Make sponge cake. Beat eggs and add sugar gradually, beating until combined. Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume. Remove bowl from heat and continue to whisk until cool. Fold in sifted flour and lemon rind. Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes. Turn onto a rack to cool.

To make custard, heat milk with the vanilla bean until boiling. Beat yolks with remaining 1/2 cup sugar until thoroughly combined. Pour in hot milk and whisk together. Place custard into saucepan on low heat and stir until thickened. Remove from heat, take out vanilla bean, and allow custard to cool.

Assemble trifle. Fill centers of lychees with raspberries. Mix together sherry, brandy and port. Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice. Allow to cool. Cut sponge cake in half and then cut one half into eighths. Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees. Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly. Place the remaining raspberry filled lichees in the center. Cut the 3 remaining pieces of cake into thin slices and lay on top - add the rest of the alcohol. Place into the refrigerator to set. When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top. Cover with the cooled custard and place in the refrigerator to set for 1 hour. Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds. Keep in the refrigerator.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Panettone Trifle

Recipe courtesy of Giada De Laurentiis

Shortcake Trifles

Recipe courtesy of Lee Anne Wong

Panettone Trifle

Recipe courtesy of Giada De Laurentiis

Berry Trifle

Recipe courtesy of Tyler Florence

Chocolate Cherry Trifle

Recipe courtesy of Nigella Lawson

Triple Chocolate Holiday Trifle

Recipe courtesy of Nealey Dozier

Chocolate Strawberry Trifle

Recipe courtesy of Serena Bass

Cranberry Orange Trifle Shooters

Recipe courtesy of Cocoa and Fig

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here