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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From the family recipe collection. Connie's favorite adult dessert! Ingredients:
3 cups milk |
4 tablespoons cornstarch |
2 tablespoons sugar |
2 egg yolks |
1 teaspoon vanilla |
1 loaf purchased poundcake (5x3x3) |
4 tablespoons raspberry jam |
1 cup medium-dry sherry |
1/4 cup brandy |
2 cups heavy whipping cream |
2 tablespoons sugar |
1/4 cup raspberries |
1/4 cup peach, slices |
Directions:
1. Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil.
2. In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
3. Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
4. Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture.
5. Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir.
6. Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
7. Refrigerate.
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