Fruit Trifle With Currant Jelly Recipe
Ingredients
| Eggs | 2 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, finely shredded | |
| Vanilla | 1 Teaspoon | |
| 3 cups sliced strawberries, sliced bananas, and/or drained, canned pineapple chunks | ||
| Lemon juice | 2 Tablespoon | |
| 3 cups sponge cake or ladyfingers cut into 1/2-inch cubes | ||
| Dry sherry | 2 Tablespoon | |
| Currant jelly | 2 Tablespoon | |
Directions
For custard, in a saucepan lightly beat eggs. Stir in milk, sugar, and lemon peel. Cook and stir over medium heat for 10 to 12 minutes or till mixture thickens slightly and coats a metal spoon. Remove from heat. Cool custard quickly by placing the saucepan in a sink or bowl of ice water and stirring for 1 to 2 minutes. Stir in vanilla.
If using bananas, toss the banana slices with the lemon juice to prevent browning (if not using bananas, omit the lemon juice). To assemble trifle, place half of the sponge cake or lady-finger cubes in a 2 1/2-quart souffle dish or serving bowl. Sprinkle with 1 tablespoon of the dry sherry; dot with the currant jelly. Layer the fruit atop the currant jelly. Top with the remaining sponge cake or ladyfinger cubes. Sprinkle with the remaining sherry. Spoon cooled custard over cake or ladyfinger cubes.
Cover and refrigerate trifle about 6 hours.
If using bananas, toss the banana slices with the lemon juice to prevent browning (if not using bananas, omit the lemon juice). To assemble trifle, place half of the sponge cake or lady-finger cubes in a 2 1/2-quart souffle dish or serving bowl. Sprinkle with 1 tablespoon of the dry sherry; dot with the currant jelly. Layer the fruit atop the currant jelly. Top with the remaining sponge cake or ladyfinger cubes. Sprinkle with the remaining sherry. Spoon cooled custard over cake or ladyfinger cubes.
Cover and refrigerate trifle about 6 hours.
Chef
