Forepaughs English Trifle Recipe

Indulge in the legendary Forepaugh's English Trifle, a stunning layered dessert from the renowned Forepaugh's Restaurant in St. Paul, Minnesota. This show-stopping trifle features layers of moist sponge cake, juicy strawberries, luscious raspberry sauce, and creamy pastry cream, all nestled in a beautiful glass bowl. Perfect for holiday gatherings or any special occasion, this recipe (an adapted version) will impress your guests with its elegant presentation and exquisite flavors. Prepare to be amazed!

Prep Time 180 mins
Cook Time 185 mins
Calories 874.5 kcal
Protein 27g
Rating 4.7 (3 Reviews)
Forepaughs English Trifle 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Forepaughs English Trifle

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How to Make Forepaughs English Trifle

  1. **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.
  2. Gradually whisk in 3 cups (700ml) whole milk. Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens.
  3. Remove from heat and stir in 4 tablespoons (50g) unsalted butter and 1 teaspoon pure vanilla extract until melted and incorporated.
  4. 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.
  5. Once chilled, gently fold in 1 cup (240ml) heavy cream, whipped to stiff peaks.
  6. **Prepare the Raspberry Sauce:** In a 4- to 5-quart Dutch oven, combine 2 pints (450g) fresh raspberries and ½ cup (100g) granulated sugar.
  7. 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.
  8. Let the sauce cool slightly, then press it through a fine-mesh sieve to remove the seeds.
  9. **Assemble the Trifle:** Cut a 10-inch round sponge cake (store-bought or homemade) into 1 ½-inch pieces.
  10. In a clear 3-quart glass bowl, layer half of the sponge cake pieces. Drizzle with ¼ cup (60ml) sherry (optional).
  11. Top with 1 pound (450g) fresh strawberries, hulled and sliced.
  12. Repeat layers with remaining cake, sherry (if using), and strawberries.
  13. Pour the cooled pastry cream over the layers, spreading evenly.
  14. Cover the trifle and chill in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
  15. **Before serving:** In a separate bowl, beat 1 cup (240ml) heavy cream with 1 tablespoon (15g) granulated sugar until stiff peaks form.
  16. 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

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation Occasion Low Protein Desserts European Holiday Event English Dietary Low Sodium Low In Something 4 Hours Or Less