Guest guest Posted August 17, 1999 Report Share Posted August 17, 1999 Here are few trifle recipes. I don't know if all of them are " authentically English " or not: * Exported from MasterCook * English Raspberry Trifle Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veg1 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE SWISS ROLL SPONGE*** 1 free-range egg 2 ounces soft raw brown sugar 2 tablespoons cold water 1 teaspoon natural vanilla extract 3 ounces self-raising wholemeal flour -- sifted, bran -- included 3 free-range egg whites -- (the yolks are used -- in the custard) 6 tablespoons sugar-free raspberry jam 1/4 pint fruit juice -- eg. apple and -- strawberry diluted -- from concentrate 2 ounces flaked almonds ***FOR THE CUSTARD*** 3 free-range egg yolks 1/2 pint milk 1 tablespoon raw sugar or honey A vanilla pod -- split (or 5ml / -- 1tsp vanilla -- extract, which -- should be added -- after cooking) ***TO DECORATE*** 1/2 pint whipping cream -- whisked until stiff 1 red apple -- washed, not peeled, -- cut into thin -- slices and dipped -- in lemon juice 1 ounce crystalised angelica -- cut into diamonds. Heat oven to 200øC/400øF/Gas 6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk together one whole egg with sugar, water and vanilla extract. Gradually whisk in flour. With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam. Use hand whisk to gently stir whites into flour mixture, a third at a time. Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread by hand, as air bubbles will be lost from the mixture. Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof paper to assist. Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral shapes can be seen from the outside. Fill with remaining cake to give a flat layer in the bowl. Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula. For the custard : Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour onto egg yolks and stir. Rinse pan and strain mixture back into it. Stir over a very low heat until liquid coats the back of a spoon. This will take about 5 minutes. It will be quite a thin custard. Do not boil as the custard will curdle. Pour over cake layer and leave to cool. To decorate: Spread half the cream flat over the cold trifle. Pipe a rosette of cream in the middle, and a circle of rosettes around the outside. Arrange apple slices vertically radiating out into a spiral on top of the trifle. Press a piece of angelica into each cream rosette. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 16g Total Fat; (80% calories from fat); 2g Protein; 7g Carbohydrate; 60mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Trifle Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce package white angel food cake mix 1 1 1/8 ounce package sugar-free vanilla instant pudding and pie filling Skim milk 1 tablespoon grated orange peel 1 4 ounce container frozen whipped topping -- thawed 6 tablespoons orange juice 1/4 cup sliced almonds Heat oven to 350º. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans, 9 × 5 × 3 inches. Bake until tops are deep golden brown and cracks feel dry, 45 to 50 minutes. Do not underbake. Immediately invert pans; cool cakes completely. Remove cakes from pans; freeze 1 cake for future use. Cut remaining cake into 1-inch cubes. Prepare pudding and pie filling as directed on package except use skim milk. Fold orange peel and half of the whipped topping into pudding. Place one-third of the cake cubes in 2-quart serving bowl; sprinkle with 2 tablespoons of the orange juice. Spread one-third of the pudding mixture over cake cubes; repeat twice. Spread remaining whipped topping over top. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 3g Total Fat; (13% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 337mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2052 5740 0 0 2861 0 0 * Exported from MasterCook * Raspberry/Blackberry Trifle Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Desserts Oregon Raspberry & Blackberry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- RASPBERRY LAYER 1 1/2 cups frozen whole raspberries 3 tablespoons sugar -- or to taste 1 tablespoon raspberry or other berry liqueur (1 to 2 tablespoons) 1 1/2 cups fresh or frozen whole raspberries BLACKBERRY LAYER 1 1/2 cups frozen whole blackberries 3 tablespoons sugar -- or to taste 1 tablespoon raspberry or other berry liqueur (1 to 2 tablespoons) 1 1/2 cups fresh or frozen whole blackberries LIGHT CUSTARD 4 1/2 cups skim milk 5 eggs 1 cup sugar 1/3 cup cornstarch 4 teaspoons clear vanilla extract OR 2 teaspoons almond extract 1 medium angel food cake (about 17 ounces) 2 tablespoons raspberry or other berry liqueur Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.) Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch, and whisk until well blended. Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly. Assembly: Cut cake in 1 " to 2 " cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving. 3/4 cup serving Description: " A deliciously refreshing and low-fat dessert that can impress your guests year-round, as it can easily be prepared a day ahead, with fresh or frozen berries. " Cuisine: " British " Source: " Oregon Raspberry & Blackberry Commission " S(Internet address): " http://www.oregon-berries.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 2g Total Fat; (6% calories from fat); 7g Protein; 53g Carbohydrate; 60mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : Contrary to its humble and unassuming name, " English Trifle, " this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked spongecake and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying " plentiful as blackberries " is derived.) Use 3 quart straight-sided Trifle Bowl Nutr. Assoc. : 0 1232 1440 4687 1232 1232 0 166 1440 4687 166 2269 0 0 0 0 0 5403 0 2130706543 2051 4687 * Exported from MasterCook * Strawberry Trifle Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix plus any egg, oil, water, etc. called for 3 small boxes vanilla pudding mix -- (instant ok) 4 10 oz pkgs frozen sliced strawberries -- with sugar & syrup 1 12 oz container whipped topping Prepare cake per package directions (2 layers). Wrap in foil and place in freezer. Prepare pudding. When ready to assemble trifle, thaw strawberries. Remove cake layers from the freezer and slice into four layers while still frozen (easier that way). Put one cake layer on the bottom of a trifle bowl, arrange one package of strawberries on top, cover with pudding, place another layer on top, repeat. Top each serving with whipped topping. - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 12g Total Fat; (24% calories from fat); 3g Protein; 83g Carbohydrate; 1mg Cholesterol; 648mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 3473 1612 Quote Link to comment Share on other sites More sharing options...
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