My first date with my husband was inner tubing in the snow at Mt. Rainier in Washington State on New Year’s Day. Each of us brought sandwiches, but my future English mother-in-law insisted he share the family’s holiday Trifle with me for dessert. And I’d like to share my version of that recipe with you!
Layers of cake cubes, fresh or frozen fruit, pudding or custard topped with whipped cream and garnished with chocolate sprinkles, sliced almonds or fresh fruit makes a lovely dessert. It may be served in a clear glass trifle pedestal bowl or individually in teacups. The ingredients listed can be mixed & matched to suit your taste and fill a trifle bowl, feeding a large crowd.
Working from the bottom to the top of the trifle bowl, place the layers as follows:
- Sponge Cake (Approximately 1½ 9” round cake layers, cubed. The recipe I use is fromSpecial Teas, by M. Dalton King. Or you can use ladyfingers, pound cake, angel food cake, or 2 pkg. of shortcake cups. Cube the cake and divide this amount between the three layers in this recipe.)
- Peaches (Use fresh or 1 15 oz. can, drained. Or use another fruit or jam of your choice.)
- Custard or Pudding (2 cups for each layer – I use Birds Custard, an English brand)
- Sponge Cake
- Raspberries (fresh or 1 12 oz. pkg. frozen, thawed. Or another berry or jam of your choice.)
- Custard or Pudding (2 cups)
- Sponge Cake
- Whipped Cream (1 pint heavy whipped cream, sweetened. Do not use spray whipped cream, it deflates. Beat the whipped cream for 2 minutes with clean, cold beaters and bowl. Add sugar to taste, approximately 2 tbsp.)
- Garnish (Fresh fruit, fruit syrup, chocolate sprinkles, or sliced almonds – top immediately before serving to avoid dissolving into the whipped cream)
I like to think of English desserts as one of the “royal dainties” mentioned in Genesis 49:20. LOL! If you’ve made Trifle or have suggestions for other variations, please share them with us.
*This article first appeared on Stitches Thru Time Writers.