Monday, April 25, 2011
ENGLISH TRIFLE FOR A ROYAL WEDDING
GREETINGS FROM CARMELA'A CUCINA,
Now that Easter is behind us, the focus everywhere is going to be on the Royal Wedding. The media blitz has been going on for months and now we are down to the final count-down.
Many people are hosting parties to watch the nuptials and of course the guests will be decked out in their best finery and I hope wearing a beautiful hat or maybe even a cute, Fascinator just like the ones that Kate Middleton loves to wear.
Being the foodie that I am, I want to make sure that everyone has a really great recipe to share with their guests. My recipe for English Trifle is sure to fill your needs and your guests are really going to think that you fussed when you present this delicious dessert.
This recipe can also be found in my cookbook, CARMELA'S CUCINA on page 125. Look for my new cook book coming out in the fall of 2011 for many more wonderful dessert ideas.
Enjoy the Royal Wedding, and I am counting down to my own son's wedding who is also going to be marrying a Kate on May 7, 2011.
Congratulations to all of the newly weds and best wishes for a happy future.
Carmela Tursi Hobbins
1 large frozen pound cake, angel food cake, or 2 packages of soft ladyfingers
1- 3 ounce package instant French vanilla pudding
1 pint whipped cream
4 tablespoons Amaretto liqueur
1 cup raspberry preserves
1- 3 ounce package slice almonds
Cut the pound cake or angel food cake into cubes, leave the ladyfingers whole. Prepare the pudding according to package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble.
To assemble, place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides. Pour 1/2 the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding.
Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.
When ready to serve, scoop the trifle into small dessert bowls and top with a cherry.