English Berry Trifle

English Berry Trifle could be just the gluten free recipe you've been looking for. One serving contains 268 calories, 4g of protein, and 10g of fat. For $1.11 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. This recipe is typical of Scottish cuisine. Not a lot of people really liked this hor d'oeuvre. 9 people were glad they tried this recipe. If you have strawberries, lemon juice, strawberry preserves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours and 50 minutes. It is brought to you by Foodista. Overall, this recipe earns a not so outstanding spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: English Trifle, English Trifle, and English Trifle.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
2. For fruit and topping: Combine 2 pints strawberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
3. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, alcohol, preserves, and curd. Cover; chill (preferably overnight).
4. Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

 

Step by step:

For curd

1. Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend.

2. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes.

Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)For fruit and topping

1. Combine 2 pints strawberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork.

2. Let stand until juices form, stirring occasionally, about 30 minutes.

3. Cut cake crosswise into 8 pieces.

4. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit.

5. Drizzle with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, alcohol, preserves, and curd. Cover; chill (preferably overnight).Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

Nutrition Information:

covered percent of daily need