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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Loaded with cake cubes and fruit, a lovely layered trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. Ingredients:
2 cups cubed sponge cake |
5 macaroon cookies, crumbled |
2 tablespoons sherry or orange juice |
2 tablespoons brandy or orange juice |
3 cups heavy whipping cream, divided |
4 egg yolks |
2 tablespoons sugar |
1/4 teaspoon vanilla extract |
1 cup fresh raspberries |
1 cup sliced fresh strawberries |
1 cup sliced peeled fresh or frozen peaches, thawed |
1/2 cup sliced almonds, toasted |
Directions:
1. Place cake cubes and crumbled cookies in a 3-qt. glass bowl. Drizzle with sherry and brandy.
2. In a small saucepan, heat 1-3/4 cups cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon; stir in vanilla.
3. Layer the raspberries, strawberries and peaches over crumbled cookies; spoon custard over fruit. Cover and refrigerate for at least 1 hour.
4. In a large bowl, beat remaining cream until stiff peaks form. Pipe over custard; sprinkle with almonds. Yield: 12 servings (1 cup each).
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