English Raspberry Triffle

Dessert

This seems like a lot of work...and it is! But, worth every mouthful!!

Ingredients

  • English Raspberry Triffle
  • Serves: 12-15
  • Sponge Cake:
  • 4 lg eggs (separated)
  • 1-1/2 cups sugar
  • 2 Tbsp cold water
  • 1 tsp vanilla
  • 1-2/3 cups sifted cake flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup hot water
  • Custard Filling:
  • 3/4 cup sugar
  • 3/4 tsp salt
  • 9 tbsp flour
  • 1-1/2 cups milk
  • 1-1/2 cups light cream
  • 6 large egg yolks
  • 3 tsp vanilla
  • Fruit ingredients:
  • 4 10oz pkg frozen raspberries (juice reserved)
  • 1 12oz jar raspberry preserves (seedless)
  • 2 large bananas
  • 3/4 cup cream sherry
  • 3/4 cup reserved juice
  • Heavy Cream and Fresh Raspberries :

Directions

CAKE: Beat egg whites..set aside. Beat yolks until light..gradually beat in sugar at high speed. Beat in cold water, hot water and vanilla. Sift together dry ingredients. Fold into yolk mixture. Fold in beaten whites. Bake in 2 parchment lined 8" layers filled 3/4 full. Cook for 25-30 minutes at 325 degrees. Cool and split into one inch layers. (there will be some left over).

FILLING: In saucepan, combine sugar, salt and flour. Gradually stir in milk and cream. Cook over low heat, stirring constantly until thickened and smooth. In small bowl...beat yolds. Stir in a little hot milk mixture. Return to saucepan. Bring to a boil, stirring constantly. Remove from heat, stir in vanilla. Cool, stirring occasionally.

PREPARE FRUIT: drain berries...reserving juice. Mix 3/4 cup of juice and Sherry. Slice bananas.

ASSEMBLY: Spread layer of cake with raspberry preserves. Put into bottom of a Triffle Bowl (or tall clear glass bowl about 8" in diam). Pour over 1/3 of the juice mixture. Spread on 1/4 of the custard filling. and layer on 1/3 of the berries.

Next layer: Another layer of cake spread with jam. Pour over 1/3 of the juice. Spread on 1/4 of custard filling. Thinnly sliced Bananas and 1/3 of the berries.

Third layer: Add another layer of cake spread with jam... pour over remaining juice. Spread on 1/4 of the custard and layer on the last of the berries.

Finishing touches: Spread on remaining custard. Spread with whipped cream. Garnish with fresh raspberries and mint leaves.

NOTE: A star fruit sliced and positioned around the sides of the middle of the bowl is an attractive touch.



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Submitted 6/13/05.
Source: Pam Gray
Submitted By: Pam Gray
PGray315@aol.com
English Raspberry Triffle