Erica’s Easy Peasy Easter English Trifle

OK, so this trifle is not relegated to Easter only. But it was my first time making a trifle and I made it for Easter, so there.

Trifle. Google it or Pinterest it and you get a gazillion variations with fruit or chocolate, pudding or custard or jelly, cake or ladyfingers, liqueur or juice, Dream Whip or real whipping cream. Take your pick. Essentially and, I suppose, traditionally, a trifle is a dessert with alternating layers of liqueur-soaked cake, fruit, custard and cream, prepared in a glass bowl for prettiness.

I was game to try this thing. And, truth be told, I couldn’t wait to bust out my Pampered Chef trifle bowl which was still in its box. I couldn’t decide on one recipe so I pulled the stuff I liked from various places and ‘made it my own’. This, is my version and several people can attest to its yumminess.

Erica's Easy Peasy Easter English Trifle

Erica’s Easy Peasy Easter English Trifle
(Tip: Best prepared the night before and left to sit overnight, in the refrigerator, allowing flavours to mix.)

 

You will need:

A glass bowl or trifle bowl
1  390g pound cake, cut into one-inch cubes
2  Tbsps Grand Marnier
2  Tbsps orange juice
4  Tbsps apricot jam
1  398ml tin peach slices, drained but not rinsed, sliced lengthwise and then in half again (I prefer those packed in water)
1  454g (1 lb) container fresh strawberries, rinsed, dried and sliced thickly
2  170g (2 x 6 oz) containers fresh raspberries, rinsed and dried, reserve about 10 raspberries for garnish
1  125g (4.4 oz) container fresh blueberries, rinsed and dried
5  tsps granulated sugar (to sprinkle on fruit)
1  recipe English custard, yielding 2 cups (see below)
2  cups 35% whipping cream
1/2 tsp vanilla
2 tsps sugar
1/4  cup sliced, blanched almonds, lightly toasted

 

Prepare Fruit
Divide the washed and dried fruit into separate bowls, sprinkle with sugar and toss to coat. This will draw out the juices. Set aside.

 

English Custard
Next, prepare English custard and allow to cool before assembling trifle, about an hour. I used Bird’s Custard Powder and made according to package directions:
Combine 3 tablespoons Bird’s Custard Powder and 3 tablespoons sugar in a saucepan. Gradually whisk in 2 1/2 cups milk (skim worked fine), whisking well, scraping down sides with rubber spatula, to blend. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat and let cool.  Before using, pass custard through a strainer to remove lumps.

 

Toasted Almonds
Heat a small, nonstick pan over medium heat. Add almonds and lightly shake and toss almonds until fragrant and golden, about 2-3 mins. Remove from heat and set aside.

 

Pound Cake
Cut pound cake into one-inch cubes and divide into two portions. Arrange half of the cubes into the bottom of trifle bowl, cut side facing out. Drizzle 1 Tbsp Grand Marnier and 1 Tbsp OJ over the cake cubes. Spread 2 Tbsps apricot jam over the cubes. Set aside. (You will repeat this step once your next layer of cake goes into the trifle.)

 

Whipped Cream
Chill your bowl and beaters for 15 mins in the fridge. Pour 2 cups whipping cream into chilled bowl and beat on low-medium speed for one minute, gradually increasing speed as cream begins to thicken. Add 2 tsps sugar and 1/2 tsp vanilla until continue beating until whipped cream forms stiff peaks.

 

Now you’re ready to assemble. Layer as follows:

  • pound cake (already in bottom of bowl)
  • half of the strawberries, arrange around the bowl, cut side out, then fill in the middle
  • half of the blueberries (these will mostly roll to the middle)
  • half of the raspberries (remember to reserve some for garnish)
  • spread half of the strained English Custard over the fruit
  • spread half of the whipped cream carefully over the custard, spreading right to edges of bowl
  • top whipped cream with half of the toasted almonds.
  • Repeat layers with the remaining half of the ingredients, remembering to drizzle the Grand Marnier and OJ and spread the jam onto second layer of cubed cake, filling bowl nearly to the brim.
  • Top the final layer of whipped cream with the remaining almonds and raspberries for garnish.

Cover tightly and refrigerate several hours or overnight.

Make sure you scoop down through all the layers of deliciousness when serving! Have you got a favourite trifle recipe you would like to share?

About Erica

Erica writes with humour and heart about family, #fit40s and living life in the carpool lane. Part-time banker by day and Netflix-addicted-cake-decorator by night, Erica’s in-between time is spent dreaming up ways to ruin her kids’ lives. Obviously.

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