English Trifle Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 29, 2003
Excellent recipe. I substituted Amaretto for the Sherry, and used strawberries and blueberries for the fruit. For the raspberry jam, I used a gourmet raspberry dessert filling. The cake was a nice shortbread, not too sweet and had great texture. It didn't rise much for me either. Would make again for our Sunday dinner crowd.
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Cooking Level: Expert

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Reviewed: Jan. 14, 2002
My cake didn't turn out very fluffy but I live at 10,000 feet and tried to compensate for the altitude but it was a bit solid. Nonetheless this was very good. This recipe makes sooooo much though! I still have half of the bowl left after a dinner party! I'm not sure how classic this recipe is though, it came out much more creamy than in England. But it tasted lovely.
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Reviewed: Aug. 4, 2001
The cake was a shortcake type, which held up well and offered a perfect textural contrast. I used raspberries in place of strawberries because I was lucky enough to happen upon them. Two college athletes and the rest of the group agreed it was excellent. One tip, which was taught to me by my aunt many years ago when cooking vanilla pudding or custard as a filling: Cook it with a piece of lemon rind/zest. It offers a subtle dimension to the filling that is delightful, and was effective here. Also, I was low on sherry and substituted with Amaretto. No complaints!
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