Fruit and Nut Trifle

Name: Fruit and Nut Trifle
Total time: 8 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 3 tbsp. unsalted butter, cut into pieces, plus more for pan; 1 c. all-purpose flour, spooned and leveled, plus more for pan; 1 tsp. baking powder; Pinch of kosher salt; 2 large eggs; 1 c. sugar; 1 tsp. vanilla extract; 1/2 c. whole milk; 1 c. half-and-half; 2 large egg yolks, beaten; 1/4 c. plus 1 tablespoon sugar, divided; 1 tsp. pure vanilla extract; Hot Milk Sponge Cake, torn into 1-inch pieces; 4 tbsp. fresh orange juice; 1/2 c. orange marmalade; 2 c. fresh blueberries or blackberries; 1 c. whipping cream, chilled; 3 tbsp. toasted sliced almonds

This centuries-old treat will steal the spotlight.

By Taylor MurrayPublished: Oct 30, 2019

2 Ratings

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Brian Woodcock

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Yields:

8 - 10 serving(s)

Total Time:

8 hrs 50 mins

On the heels of the 150th anniversary of Louisa May Alcott’s Little Women and on the cusp of (another!) big screen debut, we revisited our favorite 19th-century foursome for homespun holiday inspiration. One way to make merry like a March sister? Eat like one! This airy trifle recipe is adapted from The Little Women Cookbook by Wini Moranville.

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Ingredients

For the Hot Milk Sponge Cake:

3 Tbsp. unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled, plus more for pan
1 tsp. baking powder
Pinch of kosher salt
2 large eggs
1 cup sugar
1 tsp. vanilla extract
1/2 cup whole milk

For the Trifle:

1 cup half-and-half
2 large egg yolks, beaten
Pinch of kosher salt
1/4 cup plus 1 tablespoon sugar, divided
1 tsp. pure vanilla extract
Hot Milk Sponge Cake, torn into 1-inch pieces
4 Tbsp. fresh orange juice
1/2 cup orange marmalade
2 cups fresh blueberries or blackberries
1 cup whipping cream, chilled
3 Tbsp. toasted sliced almonds

Directions

1. Step 1Make the Hot Milk Sponge Cake: Preheat oven to 350°F. Butter and flour the bottom of an 8-inch cake pan. Whisk together flour, baking powder, and salt in a bowl.
2. Step 2Beat eggs with an electric mixer on medium-high speed until thick and pale, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla extract. Stir in flour mixture just until combined.
3. Step 3Cook milk and butter in a small saucepan over medium heat until butter is melted. Slowly stir into batter just until combined. Transfer to prepared pan.
4. Step 4Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack.
5. Step 5Make and Assemble the Trifle: Cook half-and-half in a small saucepan over medium heat until steaming, 2 to 3 minutes.
6. Step 6Beat egg yolks, salt, and 1/4 cup sugar with an electric mixer on medium speed until thick and pale, 1 to 2 minutes. Slowly beat in half-and-half; return to the saucepan. Cook over medium-low heat, stirring constantly, until temperature reaches 165°F on an instant-read thermometer, 6 to 8 minutes. Stir in vanilla; transfer to a bowl. Let cool slightly then chill, covered with plastic wrap, at least 3 hours.
7. Step 7Place half of the sponge cake in the bottom of a trifle dish or 2-quart glass bowl. Drizzle with 2 tablespoons orange juice. Top with half each of the marmalade, blueberries, and custard. Repeat layering. Cover with plastic wrap and chill 4 hours or up to 24 hours.
8. Step 8Beat cream and remaining 1 tablespoon sugar with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Spread over trifle. Sprinkle with almonds.