Shortcut English Trifle Recipe

Shortcut English Trifle Recipe
Trifle is one of those desserts that has many variations. It is an English dessert, that was originally made to use up leftover, stale sponge cake (popular at tea-time and generally always around). The sponge cake was sprinkled with cream sherry, spread with jam, and layered with custard and fresh fruit. Basic Trifle in England hasn’t changed much over a hundred or so years, and it has even become popular in America. Of course the best trifle is made with homemade sponge cake and homemade custard. However, as busy as most everyone is, the following Shortcut English Trifle can be made in less than 30 minutes, and utilizes convenience foods.
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No one will guess that the sponge cakes are actually Twinkies®, and the custard is no-cook instant pudding mixed with whipped cream. You can use any flavor of jam and matching fruit to vary your trifle, and while it’s a good possibility that the English won’t approve of this cheater’s version of their classic dessert, it’s good and easy.

10 Servings

2 3 oz. packages vanilla instant pudding powder
4 cups milk
2 cups heavy whipping cream

10 cream filled sponge cake fingers such as Hostess Twinkies
3 tablespoons cream sherry, raspberry liqueur, or raspberry coffee syrup
1/2 cup strawberry jam

1 pound fresh strawberries, washed, stems removed, and sliced

5 fresh strawberries, halved lengthwise with stems
  1. Whisk together the pudding mix and milk until smooth, or place in the blender, blend, and immediately pour into a bowl to set.
  2. Whip the heavy cream until stiff peaks form; fold in the pudding.
  3. Cut the sponge cakes in half lengthwise; sprinkle the cut sides with a scant teaspoon of the sherry.
  4. Spread each liberally with jam and sandwich them together; cut each into four pieces.
  5. Assembly: Place 10 9-12 ounce clear plastic cups (preferably the nicer harder plastic) on a flat surface.
  6. Spoon about 1/4 cup of the pudding mixture into the bottom of each cup.
  7. Press two of the sponge sandwiches down into the pudding.
  8. Top with half of the strawberries.
  9. Add another layer of pudding, sponge sandwiches, and fruit.
  10. Top with the remaining pudding.
  11. Add a strawberry half on top, cover with plastic wrap, and refrigerate several hours before serving.

Amount Per Serving
Calories 518 Calories from Fat 236
Percent Total Calories From: Fat 46% Protein 4% Carb. 49%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 15 g
Cholesterol 89 mg
Sodium 447 mg
Total Carbohydrate 64 g
Dietary Fiber 0 g
Sugars 29 g
Protein 6 g

Vitamin A 17% Vitamin C 57% Calcium 0% Iron 9%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.