Classic English Trifle
Cakes of any kind were a favorite of aristocratic and upper-class English homes in the Victorian era, and Trifle has become a classic. The Italians even call it “Zuppa Inglese,” an ancestor of their Tiramisu.
Yield: 6 – 8 servings
Equipment: Measuring cups and spoons, medium sized (2 quart), heavy bottomed sauce pan, standing mixer or electric hand mixer with large bowl, wooden spoon, fine mesh conical strainer, small ladle, large clear glass serving bowl.
Ingredients:
1 leftover light sponge or pound cake left to dry for a day
1 cup good quality raspberry jam
1 cup Amontillado sherry, dark rum, Marsala, Sauternes or other sweet wine
2 cups fresh raspberries crushed a bit
2 tablespoons slivered almonds, lightly toasted
6 large egg yolks
½ cup sugar
A mini pinch of kosher salt
1 cup milk
1 cup heavy cream
2 teaspoons good quality vanilla extract
½ cup heavy cream
1 ½ teaspoons sugar
¼ teaspoon vanilla extract
1 cup beautiful raspberries for garnish
I tablespoon slivered almonds, lightly toasted
Directions:
- Prepare the crème Anglaise. Whisk the egg yolks well in a standing mixer or in a bowl with an electric hand mixer. Sprinkle in the sugar in thirds, mixing between each batch. The eggs should be a pale lemon colour. Heat the milk and heavy cream in a thick bottomed pan until just bubbling around the edges. Add the scalded cream to the egg yolks two tablespoons at a time with the mixer on slow to prevent splashing. When two thirds of the cream has been added to the yolks return the mixture to the pan.
- Place a conical wire mesh strainer on top of a cold container, ready to receive the cooked custard. Place the pan over very gentle heat and stir slowly with a wooden spoon, scraping the bottom, sides and ‘corners’ of the pan to ensure the custard on the pan’s surface will not curdle. When you see light whiffs of steam rising from the custard and it coats the back of a spoon and leaves a line when you trace a finger across it pour it directly through the strainer into a cold container. Cool then chill in the refrigerator to thicken.
- Slice or break the cake into one inch thick pieces. Brush with raspberry preserves. Place a few in the bottom of a large glass bowl. Sprinkle with a little sweet wine. Sprinkle with a few crushed berries. Pour over some cold custard to cover. Cover with another layer of jam spread cake and keep layering until all the ingredients have been used.
Refrigerate for at least a few hours, preferably overnight. - Combine the heavy cream with the sugar and vanilla and whip to medium soft peaks. Dollop the whipped cream decoratively over the top of the trifle. Just before serving, sprinkle with the toasted almonds and place raspberries on top.
