English Trifle Recipe
English trifle with sherry, toasted coconut and strawberry halves
Ingredients
- Sponge Cake
- Chantilly Cream
- Sherry
- Toasted Coconut
- Strawberry halves
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tbls melted butter
- 3/4 cup sifted all purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
- 1/2 vanilla bean
- 3 egg yolks
- 2-1/2 tbls sugar
- 2 tbls cornstarch
- 2 cup heavy cream, whipped
English Trifle
Sponge Cake
Chantilly Cream
Instructions
- In a 9" glass bowl, line the bottom with a 1/2" thick piece of sponge cake.
- Sprinkle with sherry.
- Cover the sponge cake with 1/2 the chantilly.
- Cover the chantilly with strawberry halves.
- Repeat this process one more time.
- Cover with whipped cream and toasted coconut.
- In a mixing bowl combine sugar eggs, salt and vanilla.
- Whip over a double boiler until triple in volume.
- Fold in flour (for gluten-free try Bob's Red Mill flour used by Disney) and butter.
- Pour into a greased 10" round cake pan.
- Bake at 350 degrees for approximately 35 minutes or until done.
- In a sauce pan, combine milk and vanilla bean.
- Bring to a boil.
- In a mixing bowl , combine yolks, sugar and starch.
- Pour half the boiling milk into the yolks stirring constantly.
- Return to sauce pan and stir until thick.
- Remove from heat and chill.
- When chilled.
- Pass through a sieve.
- Fold in heavy cream.
English Trifle
Sponge Cake
Chantilly Cream