Forepaughs' English Trifle: History and Origin
English trifle is a traditional dessert that has been enjoyed for centuries in England. It is a layered dessert that combines sponge cake, custard, fruits, and whipped cream, creating a highly appreciated mix of textures and flavors. Its origin dates back to the 16th century, when a type of jelly with fruits and wine began to be prepared, which over time evolved into the modern version of the trifle.
In different Latin American countries, trifle may be known by similar names or have local variants based on this English recipe. In Mexico, for example, it is sometimes called "layer cake" or is made with tropical fruits adapted to the local palate. In Argentina and Chile, the dessert retains the name "trifle," although it is sometimes mixed with regional ingredients like dulce de leche or national wines. However, its essence remains the combination of sponge cake, cream, and fruits in layers, characteristic of the traditional trifle.
How to Prepare Forepaughs' English Trifle
Forepaughs' English trifle is an elegant and delicious dessert that combines the smoothness of custard, the freshness of fruits, and the aromatic touch of dry sherry. Here we show you how to prepare it step by step using simple ingredients to recreate this classic at home.
To begin with the custard, in a large, heavy saucepan, combine the egg yolks, 1/2 cup of sugar, and cornstarch until you get a homogeneous mixture.
Add the milk and cook, stirring, until the mixture comes to a boil.
Remove from heat.
Add the butter and vanilla.
Cool, cover, and refrigerate the mixture for approximately 2 hours.
Incorporate the whipped cream into the cold custard to give it a lighter texture.
To prepare the raspberry sauce, in a 4 to 5-quart Dutch oven, heat the raspberries over low heat until thawed.
Add the sugar.
Cook, uncovered, over medium-low heat for 40 minutes or until thickened to the consistency of egg whites.
Cool for about 30 minutes and then strain to remove the seeds.
Cut the sponge cake into 1 1/2-inch pieces.
Begin assembling the trifle by placing half of the sponge cake pieces at the bottom of a 3-quart clear glass bowl.
Sprinkle half of the sherry over the cake.
Place 1 package of frozen strawberries over the cake to cover it.
Repeat the layers with the remaining cake, sherry, and frozen strawberries.
Cover and refrigerate for up to 24 hours so the flavors meld perfectly.
Whip 1 cup of whipping cream with 1 tablespoon of sugar until stiff peaks form for the final topping.
Serve the trifle topped with the raspberry sauce, sweetened whipped cream, and toasted sliced almonds to add a crunchy and elegant touch.
