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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This delightful trifle recipe was given to me by my Nana in 1953. Nana served this every time we visited her. She learned this from her Mother in England, so it has been in the family for many years. Ingredients:
1 only 9 inch round sponge cake |
1/4 cup seedless raspberry jam |
1/4 cup sherry wine |
3 cups canned mixed fruit, drained or fresh mixed fruit, of your choice |
1 1/2 cups whole milk, homogenized |
2 tablespoons cornstarch |
1/2 cup heavy whipping cream |
2 tablespoons granulated sugar |
4 large egg yolks |
2 teaspoons vanilla extract |
1 1/2 cups heavy whipping cream |
1 teaspoon vanilla extract |
4 tablespoons granulated sugar |
1/2 cup red maraschino cherry |
1/4 cup almonds, blanched and lightly toasted |
Directions:
1. Spread raspberry jam over sponge cakes.
2. Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
3. Sprinkle with Sherry.
4. Spread drained fruit over sponge cake.
5. CUSTARD-.
6. Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
7. Heat water in lower broiler, then gently heat milk mixture.
8. Add cream and sugar and continue to heat until hot, stirring frequently.
9. In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
10. Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
11. Remove from heat, stir in vanilla.
12. Cool for 10 minutes.
13. Spoon custard over fruit.
14. Refrigerate until ready to serve.
15. TOPPING-.
16. In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
17. Add vanilla extract and beat for a few seconds.
18. Now add sugar gradually, beating all the while until thickened.
19. Smooth half of the whipped cream over the surface of the trifle.
20. Pipe remaining whipped cream decoratively around the edge of the trifle.
21. Garnish with red maraschino cherries and almonds.
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