Forepaughs English Trifle

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“This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)”
READY IN:
3hrs 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
  2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
  3. Stir in butter and vanilla.
  4. Cool, cover and chill the mixture for about 2 hours.
  5. Fold in the whipped cream.
  6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
  7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
  8. Cool for about 30 minutes; sieve to remove seeds.
  9. Cut the sponge cake into 1-1/2-inch pieces.
  10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
  11. Sprinkle half of the sherry over cake.
  12. Spoon 1 package of strawberries over cake to cover.
  13. Repeat layers.
  14. Cover and chill for up to 24 hours.
  15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
  16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
  17. Note: if you like, layer ingredients in individual dessert dishes.

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