How To Prepare Fruit Trifle
Trifle is a classic British dessert made by layering pieces of sponge cake, fruit jams or fruit purée, and egg custard.
The sponge is usually soaked in fortified wine or brandy such as sherry, port, or Marsala, and the whole dessert is commonly topped with whipped cream.
Trifle is traditionally prepared in glass bowls, and the classic version is often altered with various flavorings and additions such as chocolate, jelly, nuts, glacé cherries, as well as fruit juice or soft drinks in a non-alcoholic version
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick
DIRECTIONS ON HOW TO PREPARE FRUIT TRIFLE
Place the berries into a large bowl and sprinkle and toss with half of the lemon juice.
Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat.
Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool.
In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks using an electric mixer.
Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl.
Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices.
Make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
HERE ARE MORE BRITISH RECIPES
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