Devonshire Cream Trifle
- For Devonshire cream, in a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat until gelatin dissolves; cool.
- In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar, and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl). Do not overbeat.
- Combine cooled gelatin mixture and sour cream; mix well. Fold sour cream mixture into whipped cream. Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.
- Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
- Cut the pound cake into 2x1/2-inch strips. In a 2-1/2- or 3-quart clear glass serving bowl or a souffle dish, arrange half of the cake strips on the bottom. Arrange half of the fruit atop the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur, or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or spooning remaining Devonshire cream on top.
- Cover and chill for 2 to 24 hours. If desired, sprinkle with chocolate. Makes 12 servings.
From the Test Kitchen
If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent them from discoloring.
Nutrition Facts (Devonshire Cream Trifle)
- Per serving:
- 235 kcal ,
- 13 g fat
- (8 g sat. fat ,
- 56 mg chol. ,
- 62 mg sodium ,
- 25 g carb. ,
- 2 g fiber ,
- 3 g pro.
Adora Lester 1818 Days Ago
I'm glad I found this recipe on your site. I've been making this recipe for at least 15 years, but recently lost the magazine it was printed in. My British born husband and I love real Devon clotted cream. This is a close second. It has become my family's Easter dessert and my go-to dessert for get togethers. Recently started using plain greek yogurt in place of sour cream. Everyone still raves about it.