Trifle
- 30m Prep Time
- 0sCook Time
- 3h Ready In
A classic British trifle with layers of sponge cake, fruit preserves, berries, crème anglaise, and whipped cream, topped with toasted almonds.
Ingredients
- 1 Double recipe Crème Anglaise (opens in new tab)
- 1 24 to 30 ladyfingers, store-bought or homemade, Génoise, or any sponge cake, cut into pieces of any size (opens in new tab)
- ¾ cup fruit preserves
- 2 cups berries or sliced fruit
- ¼ cup sliced or slivered almonds, toasted
- (3 tablespoons sweet wine [such as port, cream sherry, or Marsala], brandy, whiskey, or rum)
- ¾ cup cold heavy cream
- 1 tablespoon sugar
- ½ teaspoon vanilla
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Double recipe Crème Anglaise
- 1 24 to 30 ladyfingers, store-bought or homemade, Génoise, or any sponge cake, cut into pieces of any size
- ¾ cup fruit preserves
- 2 cups berries or sliced fruit
- ¼ cup sliced or slivered almonds, toasted
- (3 tablespoons sweet wine [such as port, cream sherry, or Marsala], brandy, whiskey, or rum)
- ¾ cup cold heavy cream
- 1 tablespoon sugar
- ½ teaspoon vanilla
Let's Cook
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Step 1.
Prepare: Double recipe Crème Anglaise
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Step 2.
Refrigerate until cold. Have ready: 24 to 30 ladyfingers, store-bought or homemade, Génoise, or any sponge cake, cut into pieces of any size; ¾ cup fruit preserves; 2 cups berries or sliced fruit; ¼ cup sliced or slivered almonds, toasted
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Step 3.
Arrange half of the ladyfingers or cake pieces in the bottom of a 2- to 3-quart serving bowl. If the bowl is glass, make sure that each layer of ingredients touches the sides of the bowl so that the contrasting layers can be seen. Sprinkle with, if desired: (3 tablespoons sweet wine [such as port, cream sherry, or Marsala], brandy, whiskey, or rum)
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Step 4.
Spread with half the preserves. Sprinkle with half the berries or fruit slices. Top with half the crème anglaise and sprinkle with half the nuts. Top with the remaining ladyfingers, more liquor, if using, and the remaining preserves, fruit, and crème anglaise. Whip until the mixture holds soft peaks: ¾ cup cold heavy cream; 1 tablespoon sugar; ½ teaspoon vanilla
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Step 5.
Spread the whipped cream or pipe it decoratively on top of the trifle. Sprinkle with the remaining nuts. Cover and refrigerate for at least 3 hours, or, preferably, for up to 24 hours before serving.