Nutritional Info

Nutrition Facts

Serving Size 1 (282g)

Calories 828
Calories from Fat 389 (47%)
Amount Per Serving %DIV
Total Fat 43.2g 66%
Saturated Fat 30.9g 155%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 217.4mg 72%
Sodium 926mg 40%
Potassium 169.6mg 4%
Total Carbohydrate 65.3g 22%
Dietary Fiber 2.8g 11%
Sugars 51.1g
Protein 30.1g 60%

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Recipe Description
Trifle. Hardly! This layered dessert, an unabashed stunner with its multitude of flavors, textures, and colors, has been around for centuries and rates high on the wow meter. There are probably as many recipes floating around as there are those who use them. Any spirit can be used, such as a liqueur, rum, or even none at all. Sponge cake or pound cake can be substituted for the ladyfingers. This is no time for modesty: use a large, deep glass bowl to show off all the pretty layers.
Prep time
24 hr
Cook time
20 min
Ready In
24 hr 20 min


Serves Tool

Serves To:USMetric
1 Quart(q)  whole milk or half and half, or a combination
3/4 Cup(c)  sugar
1/4 Cup(c)  cornstarch, packed
1 Pinch(pn)  salt
8   large egg yolks
2 Teaspoon(t)  pure vanilla extract
3   packages (3 ounces each) ladyfingers
1/2 Cup(c)  cream sherry
1 Cup(c)  seedless black raspberry preserves
1/3 Cup(c)  slivered almonds, toasted
1/3 Cup(c)  crumbled almond or coconut macaroons
12 Ounce(oz)  dark red pitted cherries, drained
12 Ounce(oz)  mandarin oranges, drained
1 1/2 Cup(c)  heavy (whipping) cream


Pour the milk into a medium sized heavy saucepan and heat it over medium heat, until it is steaming and small bubbles form around the edges. Remove the pan from the heat. Meanwhile, whisk the sugar, cornstarch and salt together in a medium sized bowl. Add the egg yolks and whisk until smooth. Pour about 1 cup of the scalded milk into a measuring cup with a spout. Very slowly add the hot milk to the egg yolk mixture while whisking it vigorously. (Place a dish towel under the bowl to keep it steady.) Pour the yolk mixture into the remaining hot milk in the saucepan, and cook over medium heat, beating constantly with a wire whisk, until it almost reaches the boiling point, but do not let it boil. The mixture will have thickened. Remove the pan from the heat and stir in the vanilla. Set it aside to cool completely, about 30 minutes. Arrange the ladyfingers on the bottom and around the sides of a deep 2 1/2 quart glass bowl. Sprinkle the sherry over the ladyfingers on the bottom. Spread one third of the preserves over the ladyfingers on the bottom of the bowl, then one third of the custard, one third of the almonds, one third of the crumbled macaroons, and one third of the cherries and mandarin oranges. Repeat the layers. Then repeat them one more time, ending with the macaroons. (Save the remaining cherries and oranges for the top.) Beat the cream with an electric mixer on medium high speed until it holds soft peaks, 1 to 2 minutes. Spread the whipped cream over the top of the layers. Decorate with the remaining cherries and or mandarin oranges. Cover, and refrigerate for 8 to 24 hours for the flavors to mingle. Spoon the trifle, going through all the layers, onto dessert dishes and serve with a flourish.

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