dish
Trifle
trifle · cake · British
About
Genoise, crème anglaise, and whipped cream, layered. Fruit and jelly are the usual extras and are not part of this coordinate.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Genoise 300 g · component · structure
Beaten egg 125 g · preparation · structure
Whole egg125 g · ingredient · structure
Sugar78 g · ingredient · sweetener
Cake flour78 g · ingredient · structure
Unsalted butter19 g · ingredient · fat
Classic crème anglaise 400 g · component · structure
Whole milk267 g · ingredient · liquid
Tempered egg yolk 67 g · preparation · structure
Egg yolk22 g · ingredient · structure
Scalded milk 44 g · preparation · liquid
Whole milk44 g · ingredient · liquid
Sugar67 g · ingredient · sweetener
Heavy cream200 g · ingredient · liquid
Sugar20 g · ingredient · sweetener
Recipe build
Toggle each component between ready (buy/have) and make. Nested blocks (stock mirepoix, sauce stock, …) appear only while their parent is Make. Industrial pantry items never get a toggle.
Steps
Shopping
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Genoise 300 g
- Classic crème anglaise 400 g
- Heavy cream 200 g
- Sugar 20 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
- Tiramisu 0.49
- Tres leches cake 0.48
- Advanced Tres leches cake 0.48
- Classic Tres leches cake 0.48
- Classic Caramel flan 0.48
- Advanced genoise plate 0.47
- Advanced Tiramisu 0.47
- Classic Tiramisu 0.47
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 266.7 g Whole milkpath trifle → creme-anglaise-classic → whole-milk
- 200.0 g Heavy creampath trifle → heavy-cream
- 125.0 g Whole eggpath trifle → genoise → beaten-egg → whole-egg
- 78.1 g Cake flourpath trifle → genoise → cake-flour
- 78.1 g Sugarpath trifle → genoise → sugar
- 66.7 g Sugarpath trifle → creme-anglaise-classic → sugar
- 44.4 g Whole milkpath trifle → creme-anglaise-classic → tempered-egg-yolk → scalded-milk → whole-milk
- 22.2 g Egg yolkpath trifle → creme-anglaise-classic → tempered-egg-yolk → egg-yolk
- 20.0 g Sugarpath trifle → sugar
- 18.8 g Unsalted butterpath trifle → genoise → unsalted-butter