Forepaughs English Trifle Recipe

Name: Forepaughs English Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 egg yolks; ½ cup sugar; 3 tablespoons cornstarch; 2 ½ cups milk; 2 tablespoons butter; 1 teaspoon vanilla; 2 cups whipping cream, whipped; 3 (36 ounce) packages red raspberries, frozen; 1 cup sugar; 1 small sponge cake (9x9x2-inch); ¼ cup dry sherry, divided; 1 cup whipping cream; ½ cup toasted sliced almonds; 2 (20 ounce) packages frozen strawberries, thawed and sliced; 1 tablespoon sugar

Servings: persons

8 egg yolks
½ cup sugar
3 tablespoons cornstarch
2 ½ cups milk
2 tablespoons butter
1 teaspoon vanilla
2 cups whipping cream, whipped
3 (36 ounce) packages red raspberries, frozen
1 cup sugar
1 small sponge cake (9x9x2-inch)
¼ cup dry sherry, divided
1 cup whipping cream
½ cup toasted sliced almonds
2 (20 ounce) packages frozen strawberries, thawed and sliced
1 tablespoon sugar

1
For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
2
Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
3
Stir in butter and vanilla.
4
Cool, cover and chill the mixture for about 2 hours.
5
Fold in the whipped cream.
6
For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
7
Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
8
Cool for about 30 minutes; sieve to remove seeds.
9
Cut the sponge cake into 1-1/2-inch pieces.
10
Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
11
Sprinkle half of the sherry over cake.
12
Spoon 1 package of strawberries over cake to cover.
13
Repeat layers.
14
Cover and chill for up to 24 hours.
15
Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
16
Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
17
Note: if you like, layer ingredients in individual dessert dishes.

1516

kcal

Calories

103

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 egg yolks, ½ cup sugar, 3 tablespoons cornstarch, 2 ½ cups milk, and more.

Yes, Forepaughs English Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Forepaughs English Trifle

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