English Trifle is a traditional British dessert that dates back to the 16th century. It is believed to have originated in the Elizabethan era and has evolved over time to become one of the most popular desserts in the United Kingdom.
The original Trifle consisted of a layer of thick cream, flavored with sugar and spices, topped with small cakes or biscuits soaked in sweet wine or sherry, and covered with a layer of fruit jam. Over time, custard and fresh fruit were added to the recipe, and the dessert evolved into the layered treat that it is today.
Modern Trifle typically consists of layers of sponge cake or ladyfingers soaked in sherry or other liqueur, custard, whipped cream, and fruit. The layers are assembled in a glass bowl or trifle dish and chilled before serving. Trifles can be made with a variety of fruits, such as strawberries, raspberries, or peaches, and can be flavored with spices like cinnamon or nutmeg.
The flavor of English Trifle is rich and creamy, with a combination of sweet and tart flavors from the fruit and liqueur. The texture is soft and creamy, with layers of moist cake, silky custard, and fluffy whipped cream. Some people also enjoy adding nuts or chocolate shavings to the top for added texture and flavor. Overall, English Trifle is a delicious and indulgent dessert that is perfect for special occasions or for satisfying a sweet tooth.
Trifle adjusted for a 6000' Elevation Kitchen
Ingredients:
1 homemade pound CAKE (recipe below)
1 package (3.4 oz) instant vanilla PUDDING mix
2 cups cold MILK
1 cup heavy whipping CREAM
1/4 cup powdered SUGAR
1 Tablespoon VANILLA extract
1/2 cup strawberry JAM
1/2 cup fresh STRAWBERRIES, sliced
1/2 cup fresh BLUEBERRIES
1/4 cup toasted slivered ALMONDS
For the homemade pound cake:
1 cup unsalted BUTTER, softened
1 cup granulated SUGAR
4 large EGGS
2 cups all-purpose 11.7 % FLOUR
1 tsp baking POWDER
1/2 tsp SALT
1/2 cup MILK
1 Tablespoon VANILLA extract
Directions:
Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until well incorporated.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk and vanilla extract.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
For the trifle:
In a medium bowl, whisk together instant pudding mix and milk until thickened. Cover and refrigerate.
In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the trifle, cut the pound cake into 1-inch cubes and arrange half of them in the bottom of a large trifle bowl.
Spoon half of the strawberry jam over the pound cake, followed by half of the pudding mixture, half of the whipped cream, and half of the sliced strawberries and blueberries.
Repeat with the remaining ingredients, ending with a layer of whipped cream on top.
Cover the trifle with plastic wrap and chill in the refrigerator for at least 2 hours.
Before serving, sprinkle the toasted slivered almonds on top.
Enjoy your delicious high altitude trifle with homemade pound cake!
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For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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