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Tipsy Cake Trifle 1950's Recipe

Step back in time with this elegant Tipsy Cake Trifle, inspired by a vintage recipe! Layers of moist sponge cake, sweet cherries, creamy custard, and vibrant jelly create a delightful dessert that's perfect for special occasions or a nostalgic treat. This recipe uses readily available ingredients and offers a fun, interactive cooking experience.

Prep Time 20 mins
Cook Time 80 mins
Calories 445 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Tipsy Cake Trifle 1950's 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tipsy Cake Trifle 1950's

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How to Make Tipsy Cake Trifle 1950's

  1. In a heatproof bowl, combine 2 cups whole milk and 1/2 cup heavy cream. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Heat gently until just about to simmer.
  2. In a separate bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1 teaspoon vanilla extract until light and frothy.
  3. Gradually whisk the hot milk mixture into the egg mixture, ensuring a smooth consistency.
  4. Return the bowl to the double boiler and cook, stirring constantly and gently, for 3-4 minutes, or until the custard has thickened to a smooth, velvety consistency. Do not boil. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and chill completely.
  5. To assemble the trifle, use a pretty trifle bowl. Arrange 1 cup of cubed sponge cake at the bottom, and drizzle with 2 tablespoons of brandy.
  6. Top with 1/2 cup of drained, pitted cherries and a thin layer of whipped cream (about 1/2 cup).
  7. Add another layer of 1 cup cubed sponge cake, drizzle with 2 tablespoons of brandy, then top with 1 packet (18g) of prepared jelly.
  8. Add 1/2 of the chilled custard over the jelly, followed by the remaining 1/2 cup of drained, pitted cherries, another splash (1 tbsp) of brandy, and the remaining chilled custard.
  9. Top with the remaining whipped cream (about 1/2 cup) and decorate with additional cubes of jelly.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

127g

Fat

74g

Carbs

16g

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy European Dinner Party Puddings And Mousses English Eggs 4 Hours Or Less