• 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


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

*** 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.

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