What is a Trifel?
Trifel is one of the most famous and ancients English desserts. The first data we have about Trifel comes from a book called “The good huswife’s Jewell” by Thomas Dawson, published in 1596.
Let’s go to learn how to do it!
Trifel is typically elaborated with the following fruits:
- 1 (10 ¾ ounce) frozen pound cake
- 1/3 cup sweet Sherry
- 1/2 cup raspberry jam
- 3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
- 2 kiwi fruit, peeled and cut into chunks
- 2 peaches, peeled, pitted and cut into chunks
Moreover, Trifel is made with a special sweet sauce, mixture of milk or cream and egg yolk called custard. For its elaboration it is needed:
- 8 egg yolks
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1/2 pint whipping cream
- 2 tablespoons powdered sugar
1. Cut pound cake in half and trim halves to cover bottom of glass trifle dish, or a 9 inch glass bowl.
2. Sprinkle cake with Sherry to soak, and spread cake with jam (heating jam if necessary) to spread in an easier way. Place berries, kiwi and peaches on top of cake.
3. Heat the milk in top of double boiler over low heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon.
4. Slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon.
5. Wait 10 to 15 minutes. Don’t let it boil!!! Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
6. Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries
A thick solid piece, as of meat, wood, etc.
Yolk: /jəʊk/ n
The yellow part of egg.
Sprinkle: /ˈsprɪŋkl/ verb
If you “sprinkle” something, you spread it.
When you place something in water.
Ribbon: /ˈrɪbən/ n
It is a strip for decoration.
Pour: /pɔːʳ/ verb
When you “pour” the milk down the glass, you send the milk flowing.
Boil: /bɔɪl/ verb
When you “boil” water, you heat it at 100 degress.
Sieve: /sɪv/ verb
A utensil to strain liquids or solids.
Whip cream: /wɪp/ verb+n
When you beat eggs with a whisk to obtain a white cream.
Soft peak: /sɒft piːk/ adj+ n
When you beat eggs until “soft peaks” form, you whip eggs until reach full volume.
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