Raspberry and Sherry Trifle
Show: Paula's Home Cooking
Episode: Sweet Endings
Rate This RecipeRead users' reviews (34)
- Recipe categories: Fruit, Raspberry, Dairy,
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Average Rating:
Total Reviews: 34
Showing 11-20 of 34
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By delores_jenning...
Sautee Nacooche...
on December 30, 2009
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This receipe as all of Paula's receipes is fantastic, there is one thing i changed instead of Sherry we used pineapple juice. WOW. Thanks Paula for a great receipe.
By jjacwarer_12318943
Pdx & Hood ...
on December 29, 2009
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Sounds like many of you are using 2 c of Sherry i the custard...1/2 cup goes in cake mix & 1 1/2 cups into the custard....just a heads up.
By rachaelsdessert...
Grove City, OH
on December 28, 2009
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I normally like to read the comments to help in deciding about whether to try or even modify a recipe. After reading the comments I watched the video and Paula said to use 1 cup of Sherry instead of the 1 1/2 cup as written in the online recipe. This may help those who are having problems with getting the custard to set up and thicken to the consistency of mayo. So I will try the recipe with 1 cup of Sherry and incorporate some of the mixed berries suggestions. I know that I rated the recipe but I couldn't post my comment without a rating....
By racheleharvey_1...
Sarasota, 48
on December 26, 2009
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Closest recipe I could find to a traditional trifle. I had a problem like other reviews getting yolks to a mayo consistency and ended up adding cornstarch. The layers in a glass bowl look very impressive and tastes wonderful.
By jlm926
Pewaukee, WI
on December 26, 2009
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Can you make this in advance? How far in advance? Or does it get sawgy?
By cggray_12124696
New york, 72
on November 20, 2009
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I've made this several times and it's delicious - there's never a drop left. I don't bake the cake. I buy pound cake, cut layers the long way and sandwich them together with raspberry jam. I then cut these "sandwiches" into finger size pieces and layer them with the berries and custard. This is similar to the trifle a friend of mine in England makes. I'm bringing this dessert to Thanksgiving dinner at a friends house. Paula is the go-to lady for dessert!
Carol G.
New York City
By tarascholl_12111059
Fairfield, 43
on August 29, 2009
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I've been through 16 eggs now (2 broken yolks and 2 cups of Sherry. My Custard is not turning out well, like Joan below mine is not getting to the correct consistancy. I do not live in a high altitude and following instructions to the T. I am going to have to wing it, hope it turns out.
By pkeller134_11758719
on August 25, 2009
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paula blew it on this recipe, you need to save the raspberry juice to saturate each layer of cake. She strained out the juice and as a result her dessert is dry as dust. Paula, you need to KEEP the juice sweetie. I have made trifles for years and never strained out the juice!!!
By stephjwinter_92...
Minneapolis, MN
on May 08, 2009
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I made this recipe a month ago and have already been requested to make it again. It is a lot of steps but all of the steps are easy. I used frozen fruit that looked good and that worked well. It is absolutely beautiful and tasty when it's done!
By amanda.carmelli...
West Chester, PA
on June 15, 2008
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I made this for my family that was coming over and they LOVED it. It's especially good the next day after the rasberries and custard has soaked in, so really let it refrigerate and soak in. I will DEFINITELY make this again!!