English Trifle

I have a recipe for the Vanilla Pudding Sauce, in my library.

English Trifle
English Trifle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    recipe Vanilla Pudding Sauce, cooled

  • 1

    c whipping cream, whipped

  • 2

    T red raspberry preserves

  • 1

    (10 inch) round sponge or white cake

  • 1/4

    c dark Puerto Rican rum, optional

  • 1/4

    c dry sherry

  • 1

    c frozen raspberries, thawed

  • fresh raspberries for garnish

Directions

Carefully combine cooled Vanilla Pudding Sauce with 1 c whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving. Makes 12 servings.

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