suze@terak.UUCP (Suzanne Barnett) (04/29/85)
Recently I visited England for 2 weeks. One night I had a
dessert of chocolate trifel (it also had nuts in it).
Fabulous! Anyone got a recipe?
--
Suzanne Barnett
uucp: ...{decvax,hao,ihnp4,seismo}!noao!terak!suze
phone: 602 998 4800
us mail: Terak Corporation, 14151 N 76th street, Scottsdale, AZ 85260morris@Shasta.ARPA (05/02/85)
> Recently I visited England for 2 weeks. One night I had a > dessert of chocolate trifel (it also had nuts in it). > Fabulous! Anyone got a recipe? > -- > Suzanne Barnett > I'm not sure if this is exactly what you want, but anyway... In my family (Australians), we make trifle (I'm not sure of the spelling, it's that kind of recipe), as follows: Take one cake that stuck to the tin. Soak in sherry (or marsala, or something alcoholic, though you can use orange juice if you must) for a couple of hours. Make a vanilla custard. Layer the custard and cake with some fresh or canned fruit (peaches are good) in a large bowl. Chill. If you're feeling really decadent, serve with fresh whipped cream. Not recommended for dieters. Variations are endless -- use different kinds of cake, different flavours in the custard, whatever fruits you can get (yes, you can add nuts..) Kathy Morris (...decvax!decwrl!shasta!morris)
jpexg@mit-hermes.ARPA (John Purbrick) (05/03/85)
That's _trifle_, but there's nothing trivial about it (except the time taken for the average family to eat one). Day -3: Bake an ordinary yellow cake mix from the supermarket. Leave 20% of it, broken up, in the pan on top of the fridge and turn the rest over to the starving hordes. Day -2: Put the pieces of cake, now stale, into a large bowl. Tradition now calls for soaking the cake in sherry, but it's not vital. Pour in the drained contents of a can of mandarin oranges, cut-up bananas, any soft fruit you may have, but don't use pineapple. Make up 1 quart of strawberry jello; pour in and refrigerate. Day -1: Make 1 quart of "English custard". This is the tricky part because English custard is actually milk, cornstarch, sugar, yellow coloring and vanilla, and contains no eggs. It's available under the name of "Bird's Dessert Powder" in some supermarkets, or you might try a gourmet store that carries a lot of imports. The custard comes packaged in one-pint envelopes. Be careful to (1) mix up all the powder with a few Tsp of milk first, then add the rest of the milk and (2) don't let it come to a full boil, as it burns all too easily. Simmer until thickened (5-10 minutes), let cool 15 minutes, pour over day -2's ingredients, and refrigrate again. Note: you may want to put a piece of plastic wrap directly on the custard surface to prevent a skin from forming. Day 0: Enjoy! John Purbrick decvax!genrad!mit-eddie!mit-hermes!jpexg jpexg@mit-hermes.ARPA