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Trifle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.3206
Energy (kCal)1795.366
Carbohydrates (g)113.3448
Total fats (g)143.657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Custard: Heat the cream in a small saucepan. | 2. Whisk the egg yolks, sugar and cornstarch together. | 3. When the cream is hot, out it into the bowl with the egg mixture, stirring constantly. | 4. Return the custard to the saucepan and stir on low heat until thickened. Do not let it boil. | 5. Remove from heat and cool. | 6. To assemble trifle: Spread the pieces of cake with a thin layer of jam. | 7. Put the pieces in a large bowl (A trifle bowl if you have one). | 8. Sprinkle the sherry and berries over the cake and stir gently. | 9. Peel and thinly slice the banana. | 10. Stir it into the cake and berries gently. | 11. Drizzle the custard over the top. | 12. Spread the whipped cream over the trifle. | 13. Sprinkle almonds on top. | 14. Cover and chill for at least 4 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 1 1/2 cups 612.0 4.9319999999999995 5.112 64.944
    egg yolk 5 273.7 3.0515 13.481 22.559
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    sponge cake 5 cups - - - -
    raspberry jam - - - -
    sherry wine 1/8 - 1/4 cup - - - -
    raspberry 1 1/2 cups 95.94 22.0293 2.214 1.1992
    banana 1 121.04 31.0624 1.4824 0.4488
    heavy cream 1/2 whipped 612.0 4.9319999999999995 5.112 64.944
    almond 1/4 cup slivered toasted 481.78 0.0 0.0 54.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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