• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Authentic English Trifle

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • First, make a soft, rich custard: beat 4 egg yolks until light and pale
  • yellow. Heat 2 cups light cream with 1/4 cup sugar and 1 tablespoon orange
  • flower water or vanilla. Add beaten egg yolks, while beating very hard.
  • Then cook without boiling, stirring continuously until custard coats the
  • spoon. Remove to a bowl. Cover and refrigerate until well chilled. Cut a
  • two-layer sponge cake (that you bake or buy) into finger-length pieces.
  • Spread each one on one side with raspberry jam and quickly dip in 1/2 cup
  • sherry. Place half these sponge fingers in the bottom of a deep cut-glass
  • bowl. Cover with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup
  • icing sugar and vanilla to taste. Cover custard with half the whipped
  • cream. Make a second layer on top of all this. Top with a dozen or so
  • toasted almonds, standing them upright in the cream, add a few slivers of
  • angelica - or use small roses instead of almonds and angelica. Refrigerate
  • at least 12 hours. This beautiful dessert never fails to create a
  • sensation, yet is easy to prepare.
  • ~from The Best of Mme Jehane Benoit From: Sandee Eveland

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Authentic French Bread - Bm Magic
Categories: Breadmaker
Yield: 1 Servings

Posted by Gaye Levy DTXT63A
1 1/2 lb LOAF
1 c Water
1 1/2 ts Salt (I used 3/4 tsp)
3 c Bread flour
2 ts Yeast
Cornmeal

*** Slightly adapted for my use from Bread Machine Magic *** Place all
ingredients except cornmeal in breadpan. Select dough setting and start. At
beep, turn dough onto a floured countertop or cutting board. (I spray an
acrylic board with Pam and skip the flour). Shape the dough into 12" oblong
loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.

Dust the top with a little flour; rub it in. Place on a cookie sheet
dusted with cornmeal. Cover with a damp towel and let rise in a warm over
30 to 45 minutes of until doubled. To warm oven slightly, turn on warm
setting for two minutes then turn it of

Place a pan of hot water on the bottom rack of the oven. Preheat oven to
450~. Immediately before placing bread in oven, slash tops with a very
sharp knife (I use a serratted knife) about 1/2" deep.

Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french
rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.

This is best served within hours of baking. To preserve crisp crust, do
not store in plastic wrap or bags.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?