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Ingredients
- 1 9-inch sponge cake layer
- 3/4 c Dry sherry
- 2 pk Frozen raspberries
- 2 pk Frozen peaches
- Chilled custard sauce 2 Egg whites
- 1 c Heavy cream
- 1 tb Sugar
- 1/2 c Toasted slivered almonds
- Custard Sauce 2 c Milk
- 6 Egg yolks
- 1/4 c Sugar
- Pinch of salt 1 ts Vanilla extract
This is a wonderful recipe. It calls for frozen fruit, but I don't see why you couldn't substitute fresh fruit if available. Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve. Custard Sauce: Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating with a fork, and then stir into the rest of the milk. Place over simmering, not boiling, water and cook stirring until the mixture coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle.
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What is dally considered in outsiders?
1. To play amorously; flirt 2. To trifle; toy. 3. To waste time; dawdle
What is trifles?
From the Merriam Webster dictionary I found 1.something of little value or importance. 2. a dessert of cake soaked with liqueur and served with toppings (as fruit or cream)
What order does the Lemon Tart series go in?
This is the order of the series: 1. Lemon Tart 2. English Trifle 3. Devil's Food Cake 4. Key Lime Pie
What is a good recipe for vegetarian trifle?
Here's a delicious recipe for a vegetarian trifle: Ingredients: 1 pound (450g) fresh mixed berries (strawberries, blueberries, raspberries) 1/4 cup granulated sugar 1 tablespoon lemon juice 1 store-bought pound cake (or homemade if preferred), cut into cubes 1/2 cup raspberry jam 2 cups vanilla custard (store-bought or homemade) 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract Fresh mint leaves (for garnish) Instructions: In a bowl, combine the mixed berries, granulated sugar, and lemon juice. Stir gently to coat the berries in the sugar mixture. Let the berries sit for about 15 minutes to release their juices. Take a trifle dish or a clear glass bowl and start layering the ingredients. Begin with a layer of pound cake cubes at the bottom of the dish. Spoon a layer of raspberry jam over the pound cake. Add a layer of the macerated berries and their juices on top of the jam. Pour a layer of vanilla custard over the berries, ensuring it covers the entire surface. Repeat the layers until you use all the ingredients, finishing with a layer of custard on top. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread the whipped cream over the top layer of custard. Garnish the trifle with fresh berries and mint leaves. Cover the trifle and refrigerate for at least 2 hours or overnight to allow the flavors to meld together. Serve chilled and enjoy the delightful vegetarian trifle! Feel free to modify the recipe by using different fruits, adding nuts, or incorporating other elements like chocolate shavings or toasted coconut flakes for added texture and flavor. Enjoy your vegetarian trifle!
Is trifle best made the day ahead?
It depends on the type of trifle. Some trifles are required to be made 2 days in advance to let it mold and gel together. Others could be made a day or even only a few hours in advance, depends on how soft you want the cake to be. If you're using pudding with angel food cake then I suggest you make it pretty close to the time you're going to serve. Or if you want the angel food cake soft then you can go ahead and make it a day in advance. If it is a gel or a custard then you could make it 2 days in advance to let them mold together.
How do you make gingerbread?
You need to use 1/2 cup butter, 1/2 cup dark brown sugar, 1 large egg, 1 cup molasses, 2 1/2 cups flour, 1 Tbps ground ginger, 2tsp baking power, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp ground pepper, and 1 cup water to make gingerbread trifle. Mix the ingredients together and make at 350 degrees for 30 to 35 minutes.
What comprises the vegetarian meal on 'Virgin Atlantic' flights?
Last time I flew with Virgin Atlantic we had the vegetarian meal and we got ' this macaroni cheese type thing, some salad in a box, 2-3 crackers and spreadable cheese. A bottle of water, some sort of bread loaf slice and a napkin. And we got this dessert pot thing filled with a sort of trifle.
What are some six letter words with 3rd letter I and 4th letter F and 5th letter L and 6th letter E?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 2 words with the pattern --IFLE. That is, six letter words with 3rd letter I and 4th letter F and 5th letter L and 6th letter E. In alphabetical order, they are: stifle trifle
What are some six letter words with 1st letter T and 2nd letter R and 3rd letter I and 5th letter L and 6th letter E?
According to SOWPODS (the combination of Scrabble dictionaries used around the world) there are 2 words with the pattern TRI-LE. That is, six letter words with 1st letter T and 2nd letter R and 3rd letter I and 5th letter L and 6th letter E. In alphabetical order, they are: trifle triple
Do you have Jill St John Shrimp Recipe?
I was looking for her trifle, but here is her shrimp: My hand-written recipe is kinda shorthand, but this is the essence: 2 pounds shrimp in shells 1/2 lemon thinly sliced Mix the following: 5 Tbsp butter 1/4 C olive oil 2 T worcestershire sauce (I add 1/4 tsp hot pepper sauce) 2 tsp pepper 1/4 tsp cayenne & salt 1/2 tsp rosemary 1 clove garlic 1/2 lemon juiced In baking dish, put 2Tbsp of mixture on bottom. Layer shrimp and lemon slices. Pour remainder of mixture over. Bake at 400 for 15 minutes, stirring twice. Serve with a great bread (and maybe a bib). Peel 'em and eat 'em and dip the bread in the sauce. Yum! Sue
What warning does nurse give romeo?
She says not to mess with Juliet unless he is serious.
How do you make trifle?
3 egg yolks1 pint (570 ml) double cream1 oz (25 g) caster sugar1 level teaspoon cornflour5 trifle sponge cakes2 oz (50 g) flaked almonds, lightly toastedsome raspberry jam2 fl oz (55 ml) sherry8 oz (225 g) fresh or frozen raspberries2 small bananas, peeled and sliced thinly You will also need a large glass bowl. Break the sponge cakes in pieces and spread a little raspberry jam on each piece. Then put them into a large glass bowl and sprinkle the raspberries and sherry over them, giving everything a good stir to soak up the sherry. To make the custard, heat ½ pint (275 ml) of the double cream in a small saucepan. Blend the egg yolks, sugar and cornflour together thoroughly in a basin, and when the cream is hot, pour it over the egg mixture, stirring the whole time. Now return the custard to the saucepan and stir over a very low heat until thick, them remove it and allow to cool. Slice the bananas, sprinkle them in amongst the raspberries and pour the custard over the sponge cakes. Whip up the remaining ½ pint (275 ml) of cream and spread it over the top. Decorate with the flaked almonds. Cover and chill for 3 or 4 hours before serving. This recipe is taken from Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Evening Standard Cookbook.
