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English Trifle Recipe | |
Dessert | |
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Ingredients:
2 cups light cream1/4 cup granulated sugar 4 egg yolks 1 tsp. vanilla Small sponge cake or pound cake Raspberry jam 1/2 cup sherry 1 pkg. frozen raspberries, thawed and well drained 2 cups whipping cream 1/4 cup icing sugar Toasted almonds and candied fruit
Directions:
Custard: In very heavy saucepan, heat cream with sugar, almost to boiling. Beat egg yolks, stir in heated cream. Cook mixture without boiling over low heat, stirring constantly until custard is smooth and slightly thickened. Stir in vanilla. Pour into bowl, cover and chill.Cut cake into fingers about 1 x 4 inches; spread each on one side with jam. Place half of cake, jam-side up, in serving bowl. Sprinkle with half of sherry. Cover with half of raspberries, then half of custard. Whip the cream and sweeten with icing sugar; spread half over custard. Repeat layers. (Pipe some of cream on top if you wish) Garnish top with toasted almonds and candied fruit. Chill several hours. Makes about 8 servings. Use the prettiest glass bowl you can find for this; a deep one shows the layers best. For a shallower bowl, use one layer rather than two of each ingredient.
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