Trifle Recipe

A-Z | Search Ingredients

Recipes

Restaurants

Utilities

Cooking Directory Recipesbox

Difficulty
Easy
Intermediate
Difficult
Expert

Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup

Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison

Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat

Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Recipe Name: Trifle

Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1

Ingredients:
1 sponge cake, large, stale
3 Tablespoon(s) berry jam
1/4 Cup(s) sherry or fruit jiuce
600 Milliliter(s) warm custard (sweetened)

Directions: Slit sponge cake in two, sandwich together with jam and put in bottom of a glass bowl. Place fruit on top and sprinkle sherry/juice over cake. Prepare custard, and while still hot, pour over cake. Put i n fridge. Leave until cold. Whip cream and spread in a thick layer over the custard. Decorate with cherries/almonds or fruit of choice.

$America\'s Most Wanted Recipes$

Check some related videos
Similar recipes:

Trifle of goodness 1. Bake pound cake according to box directions and allow it to cool. 2. While cake is baking, mix the following into three separate bowls: a. Pudding b. Cranberry jelly, raspberry preserves, and amaretto (Set about 1/2 cup aside for the topping) c. Oran
Brownie trifle Bake brownie in 13x9 pan. Let cool. Then cut into 2" cubes. Prepare mousse. do not chill. Place half brownies in trifle bowl. Top with half of the mousse, half of the caramel, and half of the whipped topping. Repeat layers ending with w
Tempting trifle cheesecake * Soft coconut macroon cookies crumbs. ~-------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at m
Trifle fruit salad In large glass serving bowl, layer fruits. In medium bowl, combine milk and sour cream; blend well. Add pudding mix; beat until well blended, about 2 minutes. Stir in pineapple. Spoon pudding mixture over fruit to within 1 inch of edge. Cover;
White chocolate trifle Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks and sugar until white. Put the milk and cream into a saucepan and bring to the boil. Pour the milk mixture onto the egg mixture stirring all the time. Put back into the pan and sti
Angel trifle Before beginning, tear cake into large pieces. Drain mandarin oranges and save 1/2 cup juice. 1. Combine custard and sugar in saucepan. 2. Add evaporated milk and 1 cup skim milk. 3. Heat, whisking until boiling. 4. Remove from heat. 5. Let stand for 15 m
Black forest trifle Combine 1/4 cup sugar, 2 tb sugar, cocoa, and cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened. Remove from heat. Add marga
English trifle pieces, spread each with small amount of Raspberry Jam, arrange in straight sided glass bowl. Pour over the sherry and weight down lightly with saucer and cover with plastic wrap, set aside for a few hours. After sherry has been absorbed, mix
1,000 calorie-a-bite trifle Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. Preheat oven to 350 degrees F. Cream b
Sherry trifle Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together. Slowly stir in heated half-and-half. Strain cream mixture into a double boiler and cook over simmering water until custard coats a metal spoon. Stir constantly. Remove from he
Skor trifle 1. Prepare the pudding and mousse with milk according to the package directions. 2. Whip up the whipping cream. 3. Layer in a trifle or clear glass bowl: 1/2 of the chocalte cake (broken into pieces) Sprinkle 1/2 of the Kahlua on the cake (liber

Christmas Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy