English Trifle with Summer Fruit
You’ll need quite a large trifle dish (like the one pictured) – or maybe two medium-sized dishes. www.servingupjoy.com
English Trifle with Summer Fruit
You’ll need quite a large trifle dish (like the one pictured) – or maybe two medium-sized dishes. www.servingupjoy.com
For cake
  • 1 1/2cups self-rising flour
  • 1 1/4cups all -purpose flour
  • 1/2tsp kosher salt
  • 1cup unsalted butter, softened
  • 2cups sugar
  • 4large eggs (room temp.)
  • 1cup milk
  • 1tbsp vanilla extract
For creme anglaise
  • 9large egg yolks
  • 3/4cup sugar
  • pinch salt
  • 1cup milk
  • 1cup cream
  • 2tsp vanilla
For chantilly cream
  • 1pint whipping cream, very cold
  • 1tbsp vanilla extract or paste
  • 1/2 to 1 cup powdered sugar (to taste)
Assembly (Note: If you don’t want to use one of the fruits below, you could substitute fruits like peeled and chopped nectarines or peaches. These are wonderful in a trifle!)
  • 5 bananas, sliced
  • 1pint blueberries, rinsed and dried
  • 2lbs strawberries (rinsed, dried, hulled, and sliced)
  • 1/2 cup toasted sliced almonds
For cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 3 9” pans, or spray with butter-flavored pan spray. Line bottom of each pan with parchment paper.
  3. Mix milk and vanilla in small bowl.
  4. In the bowl of a stand mixer (or in a large bowl with electric beaters), cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition.
  5. Add the dry ingredients in three parts, alternating with the milk and vanilla. Beat very little until the ingredients are just combined. Do not over-mix. Scrape down the batter from the sides of the bowl with a rubber spatula. Spoon the batter evenly into the three pans. Bake 15 to 20 minutes, depending on your oven. Insert a cake tester into the center of each cake. When it comes out clean, the cakes are ready.
  6. Cool 10 minutes in pans, then turn over and cool completely on racks.
For creme anglaise
  1. Whisk egg yolks, sugar, and salt until slightly thickened.
  2. Bring milk and cream to a simmer, stirring, over medium heat. Scald very lightly.
  3. Whisk milk slowly into egg mixture. Return to saucepan. Cook, stirring constantly, over low heat. When sauce is slightly thickened and coats the back of a spoon (nappé), remove from heat. Sauce should be the consistency of heavy cream.
  4. Pour through fine-meshed sieve (strainer) into bowl. Cool 10 minutes. Stir in vanilla. Place sheet of plastic wrap directly on surface of custard sauce and chill until cold.
Chantilly Cream
  1. Note: chill bowl and whisk attachment of stand mixer (or bowl and electric beater attachments) before whipping cream.
  2. Place cold cream in bowl and start beating on low speed. After cream gets frothy, gradually increase speed to medium-high, being careful not to fling cream all over your kitchen! (I cover the mixer with a towel so that any splashing liquid gets on the towel and not everywhere else.) Be very gradual while increasing mixer speed. When cream is about 3/4 from being the consistency of whipped cream, add the vanilla and 1/2 cup of powdered sugar. Start mixer slowly, then gradually work back up to medium-high speed. Beat until just about to the correct consistency. Add more powdered sugar at this point, if desired. Continue beating until you get the perfect consistency. The whole process usually takes 6-8 minutes.
  1. Cut cakes in half and slice lengthwise. Gently toss all fruit together in medium bowl. Spoon about half a cup of custard sauce into bottom of trifle dish. Place cake slices in single layer, then top with about a half cup of custard sauce. Top with about a cup of fruit. Continue until all ingredients are used up. When layering in the widest part of the dish, you might need more like 1 cup of sauce. Top with Chantilly cream and sprinkle with sliced toasted almonds. Chill trifle for a few hours before serving so all the flavors can marry.