Insignificant English Guy Attwood: History and Origin
This dessert has its roots in English tradition and made its way to America thanks to the migration of families who sought to preserve their family recipes. Known in different Latin American countries by similar variations with names such as "trifle" in Argentina or "layer pudding" in Mexico, this dessert has become a symbol of gatherings and special celebrations.
Its original name, "trifle," comes from English and describes a preparation with layers of sponge cake, custard, fruit, and cream. Over time, these variants have adopted local ingredients, but always maintaining the essence: an elegant dessert, with combined textures and flavors that make it irresistible.
How to Make Insignificant English Guy Attwood
This recipe was given to me by my grandmother who came to America in 1895 from England.
I have modified it slightly.
As far as I know, it is relatively original, or as original as any recipe like this can be.
It is not only addictive and decadent, but also pretty to look at.
This is a dessert for special occasions.
Beat the egg yolks in a medium saucepan.
Add the sugar gradually, beating until the mixture is thick and lemon-colored, approximately 1 or 2 minutes.
Incorporate the whole milk, whipping cream, and cornstarch.
Mix.
Place over medium-low heat and cook, stirring constantly, until the mixture thickens, approximately 3 to 5 minutes.
Do not boil or the mixture will separate.
Remove from heat and stir until slightly cool.
Incorporate the vanilla and nutmeg.
Transfer to a bowl.
Repeat the process for the two needed for the trifle.
Assembly:
Whip the cream as your mom or dad taught you.
In your large, prettiest glass bowl, place a little less than half of the whipped cream around the bottom and up to the middle of the sides.
Break half of the cakes into bite-sized pieces and place them randomly over the cream.
Drizzle sherry over everything.
Place dollops of jam and a little less than half of the drained raspberries over the cake.
Drizzle half of the thick but liquid custard over everything.
Repeat for the next layer, reserving some raspberries for the top.
Finally, completely cover the top with the remaining whipped cream.
Drizzle some chocolate on top in any pattern you think looks good.
Add a few raspberries and step back to receive compliments.
To serve, simply scoop out a portion and place it on a nice plate.
Cover with plastic wrap and refrigerate.
Ingredients:
Egg Yolks, Whole Milk, Sugar, Whipping Cream, Cornstarch, Vanilla, Nutmeg, Sponge Cake, Sweet Sherry, Raspberry Jam, Frozen Raspberries.
