English Trifle

This has been one of my favorite desserts since I first learned how to make it when I was a child. Who can resist fresh strawberries, cake and pudding? ~ Marlys

* As featured in Issue 12 of Adventures with Tea eMagazine!

English Trifle

English Trifle

Course Dessert
Cuisine English
Keyword G'day Berry, layered dessert, pudding, strawberry, trifle, whipped cream
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8
Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

  • 1 Angel food or Pound cake
  • 1 pkg. Vanilla instant pudding mix
  • 1 1/2 cups Milk
  • 2 cups Fresh strawberries
  • 3 Tbsp Strawberry jam
  • 1 1/2 cups Heavy whipping cream infused with 4-5 tsp G’day Berry loose tea**

Instructions

  1. Make pudding according to package instructions and place in the refrigerator to set up.
  2. Before assembling, slice strawberries and cut 1-inch squares of cake.

  3. To build the trifle, start by placing cake cubes in the bottom of a trifle dish and spread a bit of jam on top of each square. Next, a layer of fruit followed by a layer of pudding. Repeat all of the layers two more times.

  4. Chill before serving, then top with tea-infused whipped cream** and garnish with berry slices.
  5. Serves 6-8

** To make tea-infused whipped cream:

  1. Add G'day Berry loose tea directly into the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours). Before whipping, pour through a strainer to remove the loose tea.

  2. In a chilled mixing bowl, beat the infused whipping cream and 1-2 teaspoons of powdered sugar until soft peaks form.

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