Best No Custard Trifle Recipes

NO CUSTARD TRIFLE

No Custard Trifle image

This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have.

Provided by peyton_1983

Categories Dessert

Time 15m

Yield 2 trifles, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 single trifle sponge cakes
500 ml whipped cream
1 tablespoon sugar for cream
3 tablespoons tbsps sherry wine (or to taste)
lime flavoued soft drink, to moisten sponge any flavour will do
canned fruit, drained. any variety
fresh strawberries, bananas, kiwifruit for topping

Steps:

Whip cream in bowl and set aside for later.
Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
Halve sponge mix and put some aside.
On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
Keep layering for around 3 layers of each, ending with the cream on top.
Arrange fresh fruit on top, and refridgerate until needed.
Lasts no more than 2 days in the fridge.
Last but not least. enjoy!

Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 3.1, Cholesterol 16.9, Sodium 28.9, Carbohydrate 3.6, Sugar 1.9, Protein 0.7

ENGLISH TRIFLE TO DIE FOR

English Trifle to Die For image

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Provided by Polly Welby

Categories World Cuisine Recipes European UK and Ireland English

Time 2h45m

Yield 8

Number Of Ingredients 8

Ingredients

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Steps:

Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g

TRIFLE CUSTARD

Trifle Custard image

From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863.

Provided by DrGaellon

Categories Dessert

Time 17m

Yield 4 cups

Number Of Ingredients 6

Ingredients

2 cups whole milk
2 cups heavy cream
1 vanilla pod, split lengthwise and scraped
6 egg yolks
6 ounces granulated sugar (by weight, almost a cup by volume)
2 tablespoons cornstarch

Steps:

Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
Pass through a fine sieve and cool thoroughly in the fridge.