Best 4 Passover English Trifle Recipes

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Indulge in a delightful culinary adventure with our Passover English Trifle collection, a harmonious blend of traditional flavors and innovative twists. Embark on a journey through time-honored recipes, each offering a unique symphony of tastes and textures. From the classic Trifle with Sponge Cake and Berries, a timeless favorite, to the decadent Chocolate Trifle with Salted Caramel, a modern indulgence, our recipes cater to every palate. Discover the elegance of the Lemon Blueberry Trifle, a refreshing burst of citrus, or the richness of the Tiramisu Trifle, an Italian masterpiece. Whether you seek a traditional Passover dessert or a contemporary delight, our Trifle recipes, adorned with layers of sponge cake, creamy custard, and an array of fresh fruits and toppings, are sure to delight and impress.

Here are our top 4 tried and tested recipes!

OLD ENGLISH TRIFLE



Old English Trifle image

Loaded with cake cubes and fruit, an old English trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. -Nancy O'Connor, Glen Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

2 cups cubed sponge cake
5 macaroon cookies, crumbled
2 tablespoons sherry or orange juice
2 tablespoons brandy or orange juice
3 cups heavy whipping cream, divided
4 egg yolks
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup fresh raspberries
1 cup sliced fresh strawberries
1 cup sliced peeled fresh or frozen peaches, thawed
1/2 cup sliced almonds, toasted

Steps:

  • In a small heavy saucepan, whisk egg yolks and sugar until blended. Stir in 1-3/4 cups cream. Cook over low heat about x-x minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold., Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour., In a large bowl, beat remaining 1-1/4 cups cream until stiff peaks form. Pipe or spoon over custard; sprinkle with almonds.

Nutrition Facts :

ENGLISH TRIFLE



English Trifle image

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Provided by Teri

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 14

Number Of Ingredients 11

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2 bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12 maraschino cherries

Steps:

  • Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  • Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
  • In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Nutrition Facts : Calories 633.1 calories, Carbohydrate 98.4 g, Cholesterol 28.6 mg, Fat 24 g, Fiber 3.3 g, Protein 9.5 g, SaturatedFat 8.6 g, Sodium 537.2 mg, Sugar 62.8 g

STRAWBERRY-LEMON TRIFLE



Strawberry-Lemon Trifle image

This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 pints strawberries, hulled
1 1/2 cups sugar
1 cup freshly squeezed orange juice
Passover Sponge Cake, cut into 1 1/2-inch pieces
Lemon Curd for Passover
4 large egg whites
Pinch of salt

Steps:

  • Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
  • Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

ENGLISH TRIFLE TO DIE FOR



English Trifle to Die For image

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Provided by Polly Welby

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h45m

Yield 8

Number Of Ingredients 8

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Steps:

  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  • Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  • While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  • Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g

Tips:

  • To make the sponge cake, separate the egg whites and yolks and beat them separately until stiff peaks form. This will help to create a light and airy cake.
  • When folding the egg whites into the batter, be gentle and use a spatula to avoid deflating the batter.
  • Bake the cake in a preheated oven to ensure that it cooks evenly.
  • Allow the cake to cool completely before assembling the trifle.
  • Use fresh fruit in the trifle for the best flavor.
  • Layer the trifle in a clear glass bowl so that the layers can be seen.
  • Chill the trifle for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Passover English trifle is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its layers of sponge cake, fruit, and custard, this trifle is sure to be a hit with everyone who tries it. So, next time you are looking for a special dessert, give this Passover English trifle a try.

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