LOCATION: Recipes >> Trifle Recipes >> Special Trifle
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Special Trifle
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Special Trifle
4 - 5 Servings.
1 packet trifle sponges, or leftover sponge cakes
1 lb frozen summer fruits (blackcurrants, redcurrants, raspberries
blackberries, gooseberries)
2 bananas
2 fl oz/55ml sherry or orange juice
10 fl oz/275 ml double cream
3 egg yolks
2oz/50g castor sugar
1 level teaspoon cornflour
10 fl oz/275 ml double cream
2 oz/50g flaked almonds, lightly toasted
Slice up or break the sponge up into pieces and spread a little
raspberry jam on them and lay them on the bottom of your chosen
dish.. Next put in the mixed summer fruits and spread them evenly
over the sponges. Now pour over the Sherry or the Orange Juice.
Now give everything a good stir.
In a small saucepan, heat up the cream until it is hot, blend the
Egg yolks with the sugar, and cornflour. When the cream is hot,
pour it into the egg mixture stirring all the time, and then return
it to the saucepan, and keep on stirring it, over a low heat, until
the custard is thick. Now remove it and allow it to cool slightly.
Whilst this is cooling, slice the bananas and stir them into the
other fruit and sponge mixture. Now pour in the custard, and stir
it into the fruit mixture, it will go a pinkish colour because of
the fruits. The extra sugar in the custard will sweeten the fruit
a little. Now put this aside for one hour in the refrigerator to
chill.
Whip up the cream, until it is thick, spread this onto the top of
the fruit custard mix. Make a decorative pattern with a fork, and
then spread on the almonds. You could also put on some halved
Glace Cherries if you so wish. Return the trifle to the refrigerator
for a further 2 - 3 hours.
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