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English Trifle

By

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

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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

Details

Preparation

Step 1

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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