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January 2019

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English Berry Trifle Recipe

English Berry Trifle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print English Berry Trifle recipe  PDF


10 oz Pkg frozen raspberries in
Syrup, thawed 10 oz Pkg frozen strawberries in
Syrup, thawed Cranberry juice cocktail or Cranberry juice (optional) 1 tb Cornstarch
2 tb Raspberry or blackberry rum
(optional) 1 Recipe Vanilla Custard
Pudding 1 Angel food cake(about 10 oz)
1/4 c Fresh raspberries or
Straberries (garnish) Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. Place the fruit in a medium bowl and set it aside. Measure the syrup. You should have 1 cup if necessary, add enough cranberry juice to bring up the level. Transfer 1/4 cup of the syrup to a small saucepan. Add the cornstarch and stir to mi well. Stir in the remaining syrup and mi well. Bring to a boil over medium high heat. Cook, stirring, until the juice thickens and turns clear. Stir in the brandy or rum (if using). Measure out and reserve 1/2 cup of the fruit for garnish. Meanwhile, prepare the custard, cover, and chill. Cut the cake into bite size pieces using a serrated knife. Place half of the pieces in a large straight sided glass bowl. Spoon half of the fruit over the cake. Cover with half of the custard. Repeat to use all the cake, fruit, and custard. Garnish the top with the reserved fruit and the fresh raspberries or strawberries. Cover and refrigerate for at least 2 hours and up to 6 hours before serving.

English Berry Trifle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
165 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print English Berry Trifle recipe  PDF   Desserts recipes RSS   Thumsb up

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