Passover English Trifle Recipe

This Passover English Trifle recipe, originally featured in the Los Angeles Times, is a showstopper dessert that's well worth the effort! Layers of light and airy homemade matzo cake angel food cake, creamy orange pudding, and fresh fruit create a symphony of flavors and textures. Perfect for your Passover Seder or any special occasion, this recipe will impress your guests with its unique twist on a classic trifle. Prep time excludes standing/chilling time.

Prep Time 60 mins
Cook Time 130 mins
Calories 217.8 kcal
Protein 6g
Rating 0.0 (1 Reviews)
Passover English Trifle 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Passover English Trifle

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How to Make Passover English Trifle

  1. **Angel Food Cake:**
  2. Preheat oven to 325°F (160°C).
  3. In a bowl, whisk together ¾ cup (150g) sugar, 1 cup (120g) matzo cake meal, and the zest of 1 orange.
  4. In a large mixer bowl, beat 8 large egg whites with a pinch of salt until soft peaks form.
  5. Gradually add the remaining 1 cup (200g) sugar, 1 tablespoon at a time, alternating with ¼ cup (60ml) fresh orange juice, beating well after each addition.
  6. Continue beating until stiff, glossy peaks form.
  7. Gently fold in the matzo meal mixture, ¼ at a time, using 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
  8. Pour batter into an ungreased 10-inch tube pan.
  9. Bake for 50-60 minutes, or until the cake springs back when lightly touched.
  10. Invert the pan immediately upon removal from the oven and let cool completely.
  11. **Orange Pudding:**
  12. In a medium saucepan, whisk together ½ cup (100g) sugar and 2 tablespoons (15g) potato starch.
  13. Slowly whisk in 2 cups (475ml) orange juice, ensuring no lumps form.
  14. Add the zest of ½ orange.
  15. Cook over low heat, stirring constantly, until the mixture thickens and is smooth (about 20 minutes).
  16. Cover and chill completely (can be made a day ahead).
  17. **Assembly:**
  18. Cut the cooled angel food cake into 1-inch fingers.
  19. Let the cake fingers stand uncovered for a few hours to slightly dry out.
  20. Arrange cake fingers around the bottom and sides of a deep glass bowl or trifle dish.
  21. Sprinkle with ⅓ cup (80ml) sherry.
  22. Arrange about half of your chosen sliced fruit (approx. 2 cups) on and around the cake fingers.
  23. Pour over half of the chilled orange pudding.
  24. Add another layer of cake fingers.
  25. Sprinkle with more sherry.
  26. Pour over the remaining pudding.
  27. Cover and refrigerate until fully chilled (at least 4 hours).
  28. Before serving, top with the remaining fruit and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

136g

Fat

0g

Carbs

13g

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Easy Dinner Party Holiday Event Kosher Vegetarian Cakes Eggs Dietary Passover Number Of Servings Presentation Served Cold 4 Hours Or Less