Zutaten für Forepaughs English Trifle
- 4 large egg yolks
- 1 tablespoon (15g) granulated sugar
- ¼ cup (30g) cornstarch
- 3 cups (700ml) whole milk
- 4 tablespoons (50g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- Red Raspberries
- 1 10-inch round sponge cake
- Dry Sherry
- Toasted Sliced Almonds
- Frozen Strawberries
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Zubereitung von Forepaughs English Trifle
- **Make the Pastry Cream:** In a large, heavy saucepan, whisk together 4 large egg yolks, ½ cup (100g) granulated sugar, and ¼ cup (30g) cornstarch until completely smooth.
- Gradually whisk in 3 cups (700ml) whole milk. Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens.
- Remove from heat and stir in 4 tablespoons (50g) unsalted butter and 1 teaspoon pure vanilla extract until melted and incorporated.
- Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
- Once chilled, gently fold in 1 cup (240ml) heavy cream, whipped to stiff peaks.
- **Prepare the Raspberry Sauce:** In a 4- to 5-quart Dutch oven, combine 2 pints (450g) fresh raspberries and ½ cup (100g) granulated sugar.
- Cook over medium-low heat, stirring occasionally, for 40-45 minutes, or until the raspberries have broken down and the sauce has thickened to the consistency of egg whites.
- Let the sauce cool slightly, then press it through a fine-mesh sieve to remove the seeds.
- **Assemble the Trifle:** Cut a 10-inch round sponge cake (store-bought or homemade) into 1 ½-inch pieces.
- In a clear 3-quart glass bowl, layer half of the sponge cake pieces. Drizzle with ¼ cup (60ml) sherry (optional).
- Top with 1 pound (450g) fresh strawberries, hulled and sliced.
- Repeat layers with remaining cake, sherry (if using), and strawberries.
- Pour the cooled pastry cream over the layers, spreading evenly.
- Cover the trifle and chill in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
- **Before serving:** In a separate bowl, beat 1 cup (240ml) heavy cream with 1 tablespoon (15g) granulated sugar until stiff peaks form.
- Top the chilled trifle with the raspberry sauce, sweetened whipped cream, and a sprinkle of sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
270g
Fat
105g
Carbs
38g
