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Sunday, December 26, 2010

Traditional Holiday Rasberry Trifle


In my house the tradition is and has been for many years to start at church in the late afternoon then go on to a festive holiday party. When my Mom was alive she had a real fancy party with family and friends however my Mother and Father always made a traditional dinner. We would start off with a variety of appetizers one of them being a Curry Role which my sister is making this year. Next we would sit down to a sit down dinner with prime rib or a Holiday Roast of some sort. Which my Uncle (Father Duffy) and My Dad (Pancho) would always carve. We would go through the buffet line and get Yorkshire pudding, creamed corn, creamed spinach and re-stuffed potatoes. Then for dessert we would always have trifle for dessert which my Aunt Mim would always make. However that changed after I married Mr. It ; my husband took over the duties of trifle then.  As it turned out this was a tradition that my hubby and I shared and the It’s  always made there jelly roles. So this year with money being tight I decided I was going to make our jelly role too.

Serves 15 to 20 depending on portion size.

First Make 2 batches of English custard ingredients
4 cups Milk
2 Envelopes English Custard Mix make sure it's Gluten Free
6 Tablespoons Sugar



Whisk together all ingredients listed above in double broiler, I do not have a double broiler so I use a Pyrex bowl over water that is boiling. Be patient and stir often.


When it has come to a thick boil remove from heat and chill in refrigerator. It will look like this.
TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.


English Trifle Ingredients:
2 Batches of Custard (directions listed above)
5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.
64 oz’s of Frozen Raspberries about (2) 32 oz bags.
1 large Raspberry Jell Roll.


Slice Jelly Roll in ½ inch slices


Place about a 1/4 cup of Custard in bottom of a trifle bowl the prettier the bowl the better.


Next place 1 slice of Jelly Roll on top of Custard.


Cover Custard and Jelly Roll with Whipping Cream


Next add about a ½ cup of Raspberries on top of Whipping Cream


Cover Whipping Cream and Raspberries with Custard.


Add 3 slices of Jelly Roll on top of custard.


Cover Custard and Jelly Roll with Whipping Cream


Next add about a cup of Raspberries on top of Whipping Cream


Cover Whipping Cream and Raspberries with Custard


Add 7 slices of Jelly Roll on top of custard.


Cover Custard and Jelly Roll with Whipping Cream.


Next add about a cup of Raspberries on top of Whipping Cream


Cover Whipping Cream and Raspberries with Custard


Add 4 slices of Jelly Roll on top of custard.


Cover Custard and Jelly Roll with Whipping Cream

Garnish the middle only with Raspberries.

Let sit in refrigerator for 2 hours. Then Serve.

This is such a fabulous dessert I always serve on New Years Eve too!!

Happy New Year and Merry Christmas

Bon Appetite

Sheila Fretz

6 comments:

  1. this looks amazing. i ran into mim the other day and she was talking about her trifle:)!

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  2. What a great holiday tradition - a beautiful and tasty one at that. Hope you had a Merry Christmas!

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  3. Yuuuuuuum! Love that use used a jelly roll for the spinge! This trifle sounds amazing, I want some now! Love your family's tradition, everything sounds fab. And its great that you got so creative. Will have to make this soon!!

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  4. thanks for sharing with tuesday night supper club! hope you have a wonderful new year

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  5. This is one of my absolute favorites for the holidays. Just might have to be making that!!! Yummy!!! Thanks for sharing on our Holiday Sweets Round Up!!

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  6. This look delicious and soooo elegant.

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