Old English Sherry Trifle Recipe
Ingredients
| 1 10 3/4-ounce frozen loaf pound cake | ||
| 1 12-ounce jar seedless red raspberry jam | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Sugar | 6 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Egg yolks | 5 , beaten | |
| Vanilla | 2 Teaspoon | |
| 3 cups fresh fruit such as cut-up, peeled peaches, kiwi fruit, or tangerines; raspberries; or sliced strawberries | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Powdered sugar | 3 Tablespoon | |
| Additional fresh fruit | ||
Directions
MAKING
1. Slice cake horizontally into half.
2. Sandwich the cake with a layer of jam in the middle.
3. Cut the cake sandwich into 1-inch squares.
4. Arrange one-third of the squares on the bottom of a large, rectangular, glass dessert bowl.
5. Moisten the cake squares with sherry.
6. Allow to stand at room temperature for 1 hour.
7. Meanwhile, for custard, in a small heavy bottomed saucepan, stir together sugar, cornstarch in milk.
8. Place pan on medium flame.
9. Stir until custard is thick
10. Take pan off the flame.
11. Stir a little of the custard into the egg yolks.
12. Pour the egg yolk mixture back into the custard in the saucepan stirring until well blended.
13. Return pan on the flame and simmer for 3 minutes, stirring continuously.
14. Stir in vanilla.
15. Cool the custard at room temperature before serving.
SERVING
16. To assemble the trifle, make alternate layers of fruit and custard over cake in bowl.
17. Top with a layer of heavy cream whipped with sugar until stiff.
18. Garnish with fresh fruit if desired.
1. Slice cake horizontally into half.
2. Sandwich the cake with a layer of jam in the middle.
3. Cut the cake sandwich into 1-inch squares.
4. Arrange one-third of the squares on the bottom of a large, rectangular, glass dessert bowl.
5. Moisten the cake squares with sherry.
6. Allow to stand at room temperature for 1 hour.
7. Meanwhile, for custard, in a small heavy bottomed saucepan, stir together sugar, cornstarch in milk.
8. Place pan on medium flame.
9. Stir until custard is thick
10. Take pan off the flame.
11. Stir a little of the custard into the egg yolks.
12. Pour the egg yolk mixture back into the custard in the saucepan stirring until well blended.
13. Return pan on the flame and simmer for 3 minutes, stirring continuously.
14. Stir in vanilla.
15. Cool the custard at room temperature before serving.
SERVING
16. To assemble the trifle, make alternate layers of fruit and custard over cake in bowl.
17. Top with a layer of heavy cream whipped with sugar until stiff.
18. Garnish with fresh fruit if desired.
Chef
