Recipe Tip: Chill it in the fridge for a few hours before serving to allow the flavors to meld together beautifully, creating a dessert experience that's both refreshing and nostalgic.
Old Fashioned Trifle
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Directions
Item No.
101307
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
101322
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 2 cups vanilla yogurt, stirred until smooth
- 1 (1-pound) pound cake, cut into 3x1x1-inch pieces, or ladyfingers
- 1/2 cup sweet sherry
- 1/4 cup Cognac
- 1 cup slivered almonds, toasted
- 1 jar (12.5-ounces) Stonewall Kitchen Strawberry Apple Rhubarb Jam or Peach Amaretto Jam
- 1 (16-ounce) can juice-packed pineapple cubes
- 2 ripe bananas, sliced into rounds
- 1/2 pint heavy cream, plus sugar to sweeten
- Cocoa powder, for garnish
Directions
- Pour yogurt into a large bowl. Cover bottom and sides of bowl with cake pieces.
- Moisten with sherry and Cognac, and sprinkle on 1/2 cup of the almonds.
- Spoon on jam, then pineapple and bananas.
- Whip cream with sugar on high speed until stiff peaks form. Fill a pastry bag fitted with a decorative star tip. Pipe onto trifle.
- Dust with cocoa and sprinkle on remaining almonds.
