English Trifle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 16, 2012
I made this two nights ago it was great!! I fashioned a double boiler out of a metal mixing bowl an had a blast!!
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Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: Dec. 3, 2011
This recipe does sound delicious but ti is not a true English sherry trifle, speaking as a true English person, a sherry trifle from back home is sponge fingers soaked in sherry, with tinned mixed fruit drained and then a raspberry jelly (jello) poured over the top and set then a layer of thick proper custard followed on top of that a thick layer of dream topping and sprinkles!... that is a true common English Trifle !!
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Cooking Level: Intermediate

Home Town: Norwich, Norfolk, England, U.K.
Living In: Peoria, Illinois, USA

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Reviewed: Nov. 24, 2010
I too always make traditional English trifle, which I layer with sponge cake, brandy, red jello, fruit, blamonge, custard and whipped cream, but I do the easy way for potlucks at work using vanilla pudding and cool whip, Blamonge here in the US is just a instant cornstarch pudding which you can find in the Mexican food isle at most grocery stores. Any variation you do is a sure hit.
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Cooking Level: Intermediate

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Reviewed: Nov. 12, 2010
I made this recipe last Fall and everyone loved it. I substituted the pastry cream with instant vanilla pudding.
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Home Town: Leesburg, Virginia, USA

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Reviewed: May 9, 2010
If this recipe had used homemade sponge cake or even packaged ladyfingers, it would have gotten 5 stars. Unlike every other English trifle recipe here, it uses real pastry cream instead of a mix and does not substitute whipped topping for real whipped cream. A real trifle to me is sponge cake, custard, jam, sherry, and whipped cream. It is not a collection of processed foods. You can really taste the difference, especially with the taste of the custard.
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Cooking Level: Expert

Home Town: Whitehouse Station, New Jersey, USA
Living In: Phillipsburg, New Jersey, USA

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Reviewed: Jan. 27, 2009
I just love this recipe! Now, with that being said, this last time I made trifle I did make quite a few changes. Instead of using cream sherry, I used Chambord liquer. I used a pre-made frozen pound cake that I cut into squares when thawed. Next, I had custard powder in the house from a different recipe, so I made that instead of the pastry cream that this recipe calls for. I know, lots of changes, but the 4 stars I give this recipe is what I rate it when I make it according to the original directions. The changes I made this last time are just optional suggestions to save time and change it up!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Brockville, Ontario, Canada

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Photo by DKGASMAN
Reviewed: Jan. 2, 2006
Delicious and beautiful; 2 packages of vanilla pudding made to directions can be substituted. My double boiler is too small so I had to make it in 2 batches. Served it New Years Eve to 16 people; had several requests for the recipe.
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