Raspberry Jelly Roll Trifle |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Very nice! Ingredients:
1/2 cup custard powder |
1/2 cup sugar |
5 cups homogenized milk |
1/2 cup sherry wine |
1/2 cup rum |
1 teaspoon vanilla extract |
6 mini jelly rolls |
1 (12 ounce) package frozen raspberries |
1 cup whipped cream |
Directions:
1. Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
2. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
3. Stir constantly until custard thickly coats a spoon, about 2 minutes.
4. Remove from heat and stir in vanilla extract.
5. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
6. Cut jelly roll into 1/2 inch thick slices.
7. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
8. Cover cake with half of custard then layer of whipped cream.
9. Add some raspberries, then another layer of cake; cover with remaining custard.
10. Refrigerate, covered, for at least 6 hours or overnight.
11. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
12. Decorate with raspberries.
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