Trifle

Ingredients

• A piece of homemade pound cake about 5 inches
• (12 cm) long, 4 inches (10 cm) wide and 3 inches
• (7 cm) high, or substitute a 12-ounce (330 g) packaged pound cake
• 4 Tbs (60 ml) raspberry jam
• 1 cup (250 ml) blanched almonds, separated into halves
• 1 cup (250 ml) medium-dry sherry
• 1/4 (60 ml) cup brandy
• 2 cups (500 ml) heavy cream
• 2 Tbs (30 ml) superfine sugar
• Custard sauce (see below), chilled until firm
• 2 cups (500 ml) fresh raspberries, or 2 ten-ounce (280 g) packages frozen raspberries, defrosted and thoroughly drained

Directions

Cut the pound cake into 1 inch (2.5 cm) slices and coat them with the raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the
bottom of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5
cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the
mixture steep at room temperature for at least 30 minutes.

In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 10 of the best berries aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 10 reserved berries and the remaining 1/2 cup of
almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8.

Custard Sauce

3 cups (750 ml) milk
4 tsp (20 ml) cornstarch (cornflour)
2 Tbs (30 ml) sugar
2 egg yolks
1 tsp (5 ml) vanilla extract

In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is
dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.

Submitted 6/13/05.
Source: www.worldwiderecipes.com
Submitted By: Teresa Johnson
techgoddess@att.net
Trifle