Classic Trifle
Ingredients
- 1 pkg (3 oz) raspberry gelatin ⓘ
- 8 oz sponge or yellow cake, cut into 1-inch pieces ⓘ
- 1/4 cup sweet sherry
- 1/4 cup custard powder or vanilla pudding mix (not instant)
- 1/4 cup sugar ⓘ
- 1/2 tsp vanilla extract
- 1 1/2 cups milk ⓘ
- 1 can (29 oz) sliced peaches, drained ⓘ
- 2 1/3 cups heavy cream ⓘ
- 6 None maraschino cherries ⓘ
Instructions
- Prepare gelatin according to package directions for speed set. Pour into shallow container. Refrigerate 20 mins or until gelatin is almost set.
- Arrange cake in 3-quart bowl; sprinkle with sherry.
- Blend custard powder, sugar and vanilla extract with a little of the milk in small saucepan; stir in remaining milk. Stir on medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
- Pour gelatin over cake; refrigerate 15 mins. Top with peaches. Stir half of the cream into custard; pour over peaches.
- Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large star tip. Pipe whipped cream stars on top of trifle. Refrigerate 3 hours or overnight.
- Serve trifle topped with maraschino cherries, if desired.
Nutrition & Diet Analysis (per serving)
450
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).