QUICK ‘N’ E-Z TIPSY TRIFLE - 8NEWS - WRIC | News Where You Live


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10 to 12  servings 

Introduced into America by the British, Trifle was a favorite dessert in Colonial Virginia.

 Some recipes called for cake slices, lady-fingers, or macaroons to be soaked with rum

or sherry and layered with jam and custard in an elegant crystal bowl. 


1 (3.4-ounce) package instant vanilla or French vanilla pudding and pie filling mix

2 cups cold milk or reduced-fat milk

Few drops almond extract (optional)

2 dozen lady-fingers (24), divided

1 (12-ounce) jar seedless raspberry or strawberry jam or preserves, divided

4 ounces almond macaroons, crumbled, divided

  or bite-size pieces homemade or commercial pound cake, divided

¾ cup cream or sweet sherry

¼ cup brandy

About 2 to 3 cups whole fresh red raspberries or sliced fresh strawberries

  (reserve some for garnish)

Sweetened flavored whipped cream or thawed frozen whipped topping of choice

  as desired for garnish

Toasted slivered blanched almonds or sliced almond for garnish

Prepare pudding mix with the milk according to package directions.  Add almond extract, if desired.  Loosely cover bowl with plastic wrap and refrigerate while preparing lady-fingers.

Split lady-fingers in half and spread bottom halves with jam or preserves or jelly, using ½ cup total; put lady-fingers back together as they originally were.  Stand 12 lady-fingers upright around the edge of a glass or porcelain serving bowl.  Arrange a layer of lady-fingers over the bottom of the bowl.  Evenly sprinkle one-third of the macaroon crumbs over the lady-fingers. 

Combine sherry and brandy and sprinkle one-third of the mixture over crumbs.  Spoon one-third of the remaining jam over the top and cover with one-third of the chilled custard.  Sprinkle with one-third of the fruit.  Repeat twice to make three layers.....crumbs or pound cake pieces, sherry/brandy, jam, custard, and fruit. Chill for several hours. 

Just before serving, garnish trifle with reserved berries.  Spoon sweetened flavored whipped cream or whipped topping around the edge of the bowl.  Garnish whipped cream or whipped topping with toasted slivered or sliced almonds.  Serve immediately.

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