Old Fashioned Trifle Recipe | Step By Step Recipes | EatMee Recipes
This Old Fashioned Trifle is one of the classics in our household. It is fairly simple to prepare & it was how my late grandmother prepared it.
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Trifle is basically glorious layers of fruit, jelly, custard, cream & cake - there are many variations to this & the list is endless for the ingredients added. It originated in England & due to South African history, we have many English foods/desserts that still carry tradition.
So here's the trick of what my grandmother did to moisten the cake...she would use Sparletta Raspberry cooldrink & drizzle that over the cake to ensure it remains moist. If you have never tried it, now is your chance to give it a go. She usually just scooped the jelly once set, however I wanted to make it a little more fancy & I cut the jelly into cubes & then added the layer. Feel free to adjust this recipe to suite your preferences.
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Old Fashioned Trifle Ingredients:
◆80 grams jelly
◆225 ml boiling water
◆225 ml cold water
◆1 trifle sponge cake
◆290 grams Nestle dessert cream
◆240 grams canned peaches
◆500 ml vanilla custard
◆440 ml Sparletta Raspberry (bottle is for easy pouring but only using about ¼ of the bottle)
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#TRIFLE #SOUTHAFRICA #EATMEERECIPES
TRADITIONAL ENGLISH TRIFLE - THE PERFECT CHRISTMAS DESSERT
Trifle will appear on more Christmas tables this year than Christmas pudding in the UK. It's a timeless classic, seeped in history that dates back to Tudor times and King Henry VIII.
The ultimate comfort food, a dish that I served to Princes William and Harry in the Royal nursery and also The Queen and her guests over the holidays.
Every home cook believes they have the best trifle recipe... well, here's mine! Delicious strawberry jam sponge seeped in Drambuie syrup, syrup, sprinkled with raspberries, strawberries and blueberries and covered with a layer of gorgeous home made vanilla bean egg custard. Then topped with whipped cream and sprinkled with grated chocolate. What's not to love about TRIFLE!
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Traditional English Raspberry Almond Trifle
Makes 6-8 portions
For the base;
1 Sara lee all butter pound cake (10.75oz)
Half a 12 ounce jar raspberry jam
1 cup fresh raspberries
1 cup granulated sugar
1 ¼ cups water
4 tbs sherry (optional)
For the custard;
2 cups heavy cream
5 egg yolks
1/3 cup granulated sugar
2 tsp cornstarch
½ tsp vanilla paste
For the topping;
1 ¼ cups heavy cream (whipped to soft peak)
1 Cadburys chocolate flake (or 2oz milk chocolate)
¼ cup toasted flaked almonds
Cut the pound cake into ¾ inch slices and sandwich with the jam. Layer into a large glass bowl and sprinkle with the raspberries.
In a small pan boil the sugar and water for about 5 minutes to make a syrup. Add the sherry (if using) to the syrup and pour over the sponge.
Bring the 1 pint of heavy cream to a boil in a large saucepan. Whilst it is heating, mix the egg yolks, sugar, vanilla and cornstarch together in a small bowl. Pour the boiling cream over the egg mix and return it to the pan. Stir over a low heat until it just starts to thicken. Don’t over cook. Remove from the heat and allow to cool slightly before pouring over the sponge.
Refrigerate the trifle until the custard has set. Then spoon the whipped cream over the top of the custard. Decorate with the chocolate flake or grated chocolate and almonds.
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Holiday Gingerbread Trifle (Irish Recipe) - Gemma's Bigger Bolder Baking Ep. 41
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Hi Bold Bakers! This week, I'm sharing my favorite Irish Gingerbread recipe and I'll show you how to make it into a BIG & BOLD Holiday Trifle with gorgeous layers of whipped orange cream cheese filling and cranberry orange sauce. Plus, WATCH my NEW episode of Chocolicious on the Kin Community Channel. So let's get baking!
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FULL RECIPE LISTED BELOW
Gemma's Holiday Gingerbread Trifle
INGREDIENTS
Gingerbread:
1 Cup (8oz/225g)) light brown sugar
¾ Cup (8oz/225g) Treacle/molasses
2 sticks( 8oz/225g) Butter
3 Cups (16oz/450g) Ap flour
2 tsp Ground ginger
1 Tbsp Cinnamon
2 Whole Eggs
1 ¼ cups (10floz/300ml) Whole milk
2 level tsp Baking soda
METHOD
1. Preheat the oven to 150oC/300oF.
2. Grease and line 2 loaf tins (9x5”)
3. In a pot, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
4. Sift the flour and spices over the mix and stir in. Then whisk in the eggs.
5. Whisk the eggs together and then pour them into the treacle mix.
6. Whisk Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk . You will see it bubble and activate.
7. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
8. Pour the batter into your prepared tin.
9. Bake at 300oF (150oC) for 45 minutes. Then gently cover the tins with ally mum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
10. Once the hour is up take them out of the oven, leaving the foil on.
11. Now let them sit on a wire wrack in the tins until they are totally cold. The warmth of the cakes steams the cake and you get a beautifully sticky top and a soft moist cake.
12. Store your gingerbread well wrapped in parchment paper and cling wrap. The bread will stay fresh for 3-4 days. Also freezes well.
Cream Cheese Orange Cream
INGREDIENTS
8 oz cream cheese, room temperature
1/4 cup (2oz/55g) sugar
1 orange, zested and juiced
2 cups heavy cream
METHOD
In the bowl of an electric mixer with a whisk (or in a large bowl with a hand mixer), whisk cream cheese until smooth. Then add sugar, orange zest, juice and cream. Beat until the mix thickens and doubles in size. Store in the fridge until needed
Cranberry and Orange Sauce
INGREDIENTS
2 bags (12 oz each) cranberries, fresh or frozen
2 cups (400g/14oz) sugar
1 orange, zested and juiced
2 cups (16oz/45ofloz ) water
METHOD
In a medium saucepan, combine cranberries, sugar, orange zest and juice and water. Bring to a simmer over low; cook until cranberries begin to burst, 10-12 minutes until it resembles jam and is thick. Remove from heat and let cool completely.
To build your trifle: In your presentation bowl, lay in cubes of gingerbread. Top with a thick layer of the orange cream filling. Then generously spoon over your cranberry sauce. Repeat layers again for a BIG and BOLD trifle.
This can be make a day in advance and kept refrigerated.
5 Crazy Good Summer Trifle Recipes
What a better way to start your summer from these easy TRIFLES....
EASY....FAST.....USING ONLY A FEW INGREDIENTS
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Full Recipes:
1) BANOFFEE
Ingredients:
-1 banana
-8 cookies
Filling
-200gr cream
-3 tbsp icing sugar
-1 tsp vanilla extract
++ DULCE DE LECHE as much as you like
2) OREO
Ingredients:
Cookie crumbs:
-6 OREO cookies
Mousse:
-250gr whipping cream
-100gr dark chocolate + 50ml whipping cream
+optional: mini OREO cookies for the Top
3) STRAWBERRY
Ingredients:
Base:
-80gr of cookies
Filling:
-200gr cream
-20gr icing sugar
-1/2 tsp vanilla
+Strawberries (150gr)
4) NUTELLA
Ingredients:
Base:
- 8-10 Chocolate cookies
- 30gr unsalted butter
Mousse:
-200gr whipping cream
-50gr cream cheese
-100gr Nutella (about 3 tbsp)
+optional topping
5) GRANOLA
Ingredients:
Yoghurt filling:
-150gr greek yoghurt
-2 tbsp golden syrup or honey
+mixed berries (i used frozen)
+oats (muesli)
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Easy baked cheesecake & my cheats Xmas trifle ???????????? | Marion's Very Merry Christmas Ep 4
My guide to holiday season desserts! Easy baked cheesecake infused with Chai tea spices and my mango xmas trifle recipe with all the shortcuts!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Food — Ask A Chef: Anna Olson’s Holiday Baking Tips & Trifle Recipe
Chef Anna Olson answers your baking questions and shares an easy and impressive holiday dessert recipe for Apple Crisp & Bourbon Cream Trifle.
Discover the best dairy-free baking substitutes, get cookie-icing tips and Anna’s expert baking and cookware suggestions. Watch her transform a simple apple crumble into an elegant and festive trifle, and learn how to make a traditional pastry cream from scratch. Find Anna’s Apple Crisp & Bourbon Cream Trifle recipe here.
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