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7th Annual Pumpkin…

Oct 10 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

A Louisiana Parlor:…

Oct 10 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

All Ages Workshop:…

Oct 10 - 10, 2015
Participants in this All Ages Workshop will enjoy a guided tour of the… more

Beast of the Southern…

Oct 10 - 10, 2015
This fall, in partnership with Court 13 and the New Orleans Film Society,… more

Carnaval Latino

Oct 10 - 11, 2015
A celebration of the extraordinary Latin Music and our city`s Hispanic heritage… more

City Park Pumpkin…

Oct 10 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 10 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Fall Garden Festival

Oct 10 - 11, 2015
The annual Fall Garden Festival is an educational experience for home gardeners… more

Fats Domino & Dave…

Oct 10 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Foundation for…

Oct 10 - 10, 2015
The International Organization, Foundation Languages, will hold its 19th Annual… more

Gentilly Fest

Oct 10 - 11, 2015
Free to the public, Gentilly Fest celebrates all things … more

Hell Yes Fest

Oct 10 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Japan Fest

Oct 10 - 10, 2015
Join the New Orleans Museum of Art and the Japan Club of New Orleans for the… more

Longue Vue House and…

Oct 10 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Newcomb Art Museum of…

Oct 10, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Saturday Farmers…

Oct 10 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

Southern Rep presents…

Oct 10 - 10, 2015
Does art imitate life or vice versa? In this effervescent romantic comedy by… more

The Cinderella…

Oct 10 - 27, 2015
Donations of costume jewelry, girls' princess dresses and teen prom dresses… more

The Foundation…

Oct 10 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Historic New…

Oct 10, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

7th Annual Pumpkin…

Oct 10 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more
OVG Guide Widget 1

English Trifle Recipe

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B

This is an old family recipe, that's been passed down through the years. Most folks serve this as dessert. In Winter, when we're "in the mood", we serve this some Sundays as a breakfast treat for guests at the B&B. (If you ask us "real sweet", we might make one while you are here!)

We rarely have any left over, as guests have been caught licking their spoons and the bottom of their bowl! No one has been caught, yet, licking the bottom of the trifle bowl.

Custard ingredients:

• 6 eggs, beaten
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 cups whole milk
• 2 teaspoons Vanilla extract

Custard Directions:

Beat eggs in a bowl.
In heavy saucepan, put sugar and cornstarch and whisk well. Whisk in beaten eggs, then the milk.
Place pan over moderate heat to cook, stirring constantly until mixture thickens (about 4 minutes). CAUTION: If cooked on heat too high, it will curdle or burn and you'll have to start again.
After thickened, remove pan from heat, blend in vanilla and continue stirring until it's cooled.

Whipped Cream Ingredients:

• 1 cup/half pint whipping cream (Yep. The real thing. No substitutes or the food quality police will come get you!)
• 1 teaspoon vanilla extract
• 1/4 cup sugar

Whipped Cream Directions:

Chill beaters and bowl. Add all ingredients to bowl. Mix on high speed until stiff.

Now comes the fun part. Making a lovely presentation. No cooking required for this section.

If you have a trifle bowl, you?re in business. If you don?t have a trifle bowl, you can use a cut glass punch bowl or any other clear bowl that will display the fruit between the layers.

Trifle Ingredients:

• Buy from 1 cake from store: Angel Food or Sponge Cake (if they are a couple of days old they absorb better)
• 1/4 cup Triple Sec (orange liquor) or Cointreau
• 1 tablespoon dark Rum
• 1 cup strawberries (or more), cut into slices. Save the largest berry, whole, to put in center of top layer. (Throw in a little of whatever else you want, like fresh apricots, peaches, blueberries, or your local fruit/berry.) Reserve a few of the berries for use as garnish, if you need them.

• 1 small can Mandarin Orange slices, drained
• 2 cup Kirschwasser (cherry brandy)
• 2 cup Apricot jam (substitute any other jam or preserve your little heart desires)
• 1/4 cup Marsala, sweet Sherry, or Madeira
• 2 cup drained Maraschino Cherries as garnish

Cut sponge and angel food cake into 3 equal layers.

Bottom Layer: Put 1st layer of cake in trifle bowl. Sprinkle with half of Triple Sec and rum. THEN add 1/3 of the custard.
Place strawberries that remain AFTER selecting ones for top layer, also1/2 of the orange slices, placing some around the edge, against the glass for color, reserve Some for top of the cake. Also place between layers.

Middle Layer: Add 2nd layer of cake. Sprinkle with Kirschwasser Spread with jam and different fruit/berry. Add 1/3 custard and 2 cup of Marsala, sweet sherry, or Madeira.

Top Layer: Add 3rd layer of cake, then the remaining custard, more Kirschwasser and remaining Triple Sec.. Add some fruit, spread whipped cream over top, add the drained cherries, and remaining Mandarin orange slices and berries for garnish.

This dish is best when covered (use foil to be sure it doesn't stick to the whipped cream - if you poke tall toothpicks into top layer, you can hang saran wrap over the toothpicks which will protect the whipped cream) and refrigerated for several hours or overnight.

Serving instructions: Use a large, deep spoon to serve. Push it down to the bottom of dish so you get some of ALL the layers in each serving.

Yield: 10 servings.
Prep time: 20-30 minutes.
Chill time: 2 hours or overnight.



 1870 Banana Courtyard English Trifle