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Category: Trifles
Prep Time: Cook Time: Total Time:
TRIFLE
1 cup sugar
2 eggs
3/4 cup all-purpose flour
4 cups heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
1 (1-lb.) frozen pound cake, thawed, cubed (1 inch)(about 8 cups)
1/2 cup dark rum or orange juice
1/2 cup finely chopped mixed dried or candied fruit
1/4 cup sliced almonds, toasted*
TOPPING
1 cup heavy whipping cream
1 tablespoon sugar
1 Whisk 1 cup sugar and eggs in large saucepan until smooth. Whisk in flour until combined. Slowly whisk in 4 cups cream until smooth and blended.
2 Cook custard over medium heat until it comes to a boil, whisking constantly and being careful to whisk into edges of pan; boil 1 minute, whisking constantly. (This will take about 10 minutes total.) Pour into large bowl; stir in vanilla and lemon peel. Refrigerate 30 minutes or until lukewarm, stirring occasionally.
3 Place one-third of the cake cubes in 2-quart glass or ceramic serving bowl. Drizzle with one-third of the rum; top with one-third of the custard. Repeat twice. Sprinkle with fruit.
4 Beat all topping ingredients in large bowl at medium-high speed until firm but not stiff peaks form. Swirl over top of trifle; garnish with almonds.
12 (2/3-cup) servings
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ITALIAN CREAM TRIFLE
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Category: Trifles
Prep Time: Cook Time: Total Time:
TRIFLE
1 cup sugar
2 eggs
3/4 cup all-purpose flour
4 cups heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
1 (1-lb.) frozen pound cake, thawed, cubed (1 inch)(about 8 cups)
1/2 cup dark rum or orange juice
1/2 cup finely chopped mixed dried or candied fruit
1/4 cup sliced almonds, toasted*
TOPPING
1 cup heavy whipping cream
1 tablespoon sugar
1 Whisk 1 cup sugar and eggs in large saucepan until smooth. Whisk in flour until combined. Slowly whisk in 4 cups cream until smooth and blended.
2 Cook custard over medium heat until it comes to a boil, whisking constantly and being careful to whisk into edges of pan; boil 1 minute, whisking constantly. (This will take about 10 minutes total.) Pour into large bowl; stir in vanilla and lemon peel. Refrigerate 30 minutes or until lukewarm, stirring occasionally.
3 Place one-third of the cake cubes in 2-quart glass or ceramic serving bowl. Drizzle with one-third of the rum; top with one-third of the custard. Repeat twice. Sprinkle with fruit.
4 Beat all topping ingredients in large bowl at medium-high speed until firm but not stiff peaks form. Swirl over top of trifle; garnish with almonds.
12 (2/3-cup) servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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