Ingredients with Measurements:
- 1 pound cake, cut into cubes
- 1/2 cup raspberry jam
- 1/2 cup sherry or brandy
- 1 can (20 oz) pineapple chunks, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup fresh strawberries, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish
Special equipment needed:
- Trifle bowl or large glass bowl
Step-by-step instructions:
1. Spread the pound cake cubes with raspberry jam and arrange them in the bottom of the trifle bowl.
2. Drizzle the sherry or brandy over the cake cubes.
3. Add the pineapple chunks, mandarin oranges, and sliced strawberries on top of the cake.
4. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Pour the pudding over the fruit layer.
5. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer.
6. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight.
7. Before serving, garnish with fresh mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: None (refrigeration time: at least 2 hours)
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
12 servings
Nutritional information:
Calories per serving: 290
Total fat: 14g
Saturated fat: 8g
Cholesterol: 55mg
Sodium: 220mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 25g
Protein: 3g
Substitutions for ingredients:
- Pound cake: Angel food cake or sponge cake
- Raspberry jam: Strawberry jam or apricot jam
- Sherry or brandy: Orange juice or apple juice
- Pineapple chunks: Mango chunks or peach slices
- Mandarin oranges: Canned peaches or fresh kiwi fruit
- Fresh strawberries: Fresh raspberries or blueberries
- Instant vanilla pudding mix: Instant chocolate pudding mix or cheesecake pudding mix
- Heavy cream: Whipping cream or cool whip
- Fresh mint leaves: Fresh basil leaves or edible flowers
Variations:
- Chocolate trifle: Use chocolate cake instead of pound cake and chocolate pudding instead of vanilla pudding.
- Berry trifle: Use mixed berries instead of tropical fruits and raspberry or strawberry jam.
- Lemon trifle: Use lemon cake instead of pound cake and lemon pudding instead of vanilla pudding.
Tips and tricks:
- Make sure the pound cake cubes are evenly sized for a neat presentation.
- Use a long-handled spoon to layer the ingredients in the trifle bowl.
- Chill the bowl and the beaters before whipping the cream for best results.
- Decorate the top of the trifle with fresh fruit or chocolate shavings for an extra touch.
Storage instructions:
Cover the trifle with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
None (serve chilled)
Presentation ideas:
Serve the trifle in a clear glass bowl to show off the layers.
Garnishes:
Fresh mint leaves or fresh fruit slices
Pairings:
Tea or coffee
Suggested side dishes:
None (trifle is a dessert)
Troubleshooting advice:
- If the pudding layer is too thin, add more pudding mix and milk and whisk until smooth.
- If the whipped cream is too runny, chill the bowl and the beaters and beat again until stiff peaks form.
Food safety advice:
- Use pasteurized eggs if making homemade custard instead of instant pudding mix.
- Keep the trifle refrigerated until ready to serve.
Food history:
Trifle is a traditional English dessert that dates back to the 16th century. It was originally made with cream, sugar, and alcohol-soaked sponge cake, but over time, other ingredients such as fruit, custard, and jelly were added.
Flavor profiles:
Sweet, fruity, creamy, and slightly boozy.
Serving suggestions:
Serve the trifle as a show-stopping dessert at a dinner party or holiday gathering.
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Region: English